GRILLED PORTOBELLO AND TOMATO

Last night I made a delicious 'side' from Mrs. Celenza's cookbook FROM THE TABLE OF PLENTY. It was Grilled Portobello And Tomato. Let me first say that my picture doesn't do it justice. I should have plated it for the picture but oh well! It was simply DELICIOUS! It made me think 'summer' when I tasted it but would be just as good an comforting in the winter! It was super easy also.

GRILLED PORTOBELLO AND TOMATO
From the Table of Plenty, Marion Celenza

1 lb. Portobello mushroom caps, rinsed, drained, sliced into 1/2" thick pieces
1 large onion, thinly sliced (I used a red onion)
2 beefsteak tomatoes, ripe but firm, 1/2" slices
3-4 bay leaves
6 garlic cloves, chopped
1/4 cup balsamic vinegar
1/4 cup olive oil
freshly ground black pepper
1/4 cup grated Parmesan Cheese

Lightly coat a 9x15" solid metal grill pan. (I didn't have one so I just used a jelly roll pan). Preheat broiler.
Pat dry mushroom slices with paper towels. In a small bowl blend oil and vinegar. Brush this mix over both sides of the sliced mushrooms. Lay mushrooms, side by side, on the grill pan. Arrange tomato slices and sliced onion over mushrooms. Sprinkle with garlic, cheese and black pepper. Lay bay leaves upon various areas of the vegetable mix.
*Broil vegetables 5 inches below heat for 3-5 minutes or until cheese melts and is light golden brown. Turn off broiler. Allow tray to sit in oven for another minute. Remove bay leaves and discard.
Serve hot; use a spatula to assist in serving. Serves 6.
* When broiling, do not run out to the grill and get distracted like I did. This cooks FAST!