Eggplant-and-Portobello Mushroom Melts

Preheat broiler.

Remove stems from mushrooms; discard stems.

Remove brown gills from the undersides of mushrooms using a sharp knife; discard gills.

Place mushrooms and eggplant on a broiler pan; brush vegetables with 1 tablespoon vinaigrette. Broil 6 minutes. Turn vegetables over; brush with 1 tablespoon vinaigrette. Broil for an additional 5 minutes or until tender.

Combine bell peppers and basil. Spoon 1 tablespoon pepper mixture over each eggplant slice. Top each mushroom with 1 cheese slice. Broil for 1 minute or until cheese melts.

Brush 2 tablespoons vinaigrette evenly over the cut sides of rolls. Arrange the spinach evenly on bottom halves of rolls. Top each roll half with 1 mushroom and 1 eggplant slice; cover with roll tops.