1. Marinade -- In a 13x9 pan, mix the olive oil, vinegar, honey, garlic, Italian seasoning, salt and pepper. 2. Vegetables -- Just add the vegetables to the marinade, flip each piece over so it gets marinade on each side. Just cover and set to the side. Room temp suggested. Marinade at least 30 minutes up to 2 hours. 3. Roast -- Transfer the onion slices (keep them whole) and the mushrooms to a baking sheet lined with parchment paper. Season with pepper, and bake in at 400 degree oven for about 15 minutes until they begin to get golden brown. Don't throw out that marinade -- we are using it to drizzle over the vegetables at the end. 4. Key an eye on them, the mushrooms will get done probably a few minutes before the onions. You want them both tender but not falling apart. If the mushrooms get done early, just take them out and set them off until the onions are done. They cook pretty close in time, but just watch them. 5. Filling and Cheese -- As the vegetables cook, add to a small bowl the bread crumbs and parmesan and set to the side. Then slice up your mozzarella. TIP: Use dental floss to cut fresh mozzarella, makes it very very easy and nothing to clean, just toss the dental floss. 6. Finish the Stacks -- By now your onions and mushrooms should be done. Top each onion slice with a spoon of the parmesan bread crumb mixture. Then top with a slice of the portabello. If it doesn't fit and is too big, just cut the mushroom in half and then put the two slices on top of the onion, no problem. Top the onion and mushroom with the fresh mozzarella slice. 7. Broil -- Put the stacks back in the oven on broil, on the middle shelf just to melt the cheese. It will only take a minute or two. 8. Serve -- Just top each stack with a drizzle of the reserved balsamic vinaigrette (marinade) and fresh basil. ENJOY! ---------------------------------------------------------------------------
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