• Preheat the grill to the highest setting. Take two sheets of aluminum foil (or use a grill pan!), using one for the peppers and onions and using the other for the portobello pieces. Drizzle 2 tablespoons of olive oil over each packet and 1 tablespoon vinegar over each. Cover the peppers and onions with the salt, pepper, paprika and brown sugar. Add the minced garlic to the portobellos (we will season after). Fold up all four sides of the packet so they are easily transportable to the grill.
• Place each packet on the grill grates and grill until the veggies start to char and become caramely, tossing occasionally. Grilled the portobellos until soft and juicy, tossing a few times as well. Once finished, remove the packets and let them cool slightly. Season the mushrooms with a pinch of salt and pepper.
• Build your sliders by spreading the goat cheese on the bottom, topping with a mix of veggies, sliced avocado and the vinaigrette.

whipped goat cheese spread

• Add all ingredients to a food processor and blend until combined. I scrape down the sides a few times and if needed, add another drizzle of olive oil.

roasted red pepper vinaigrette

• Note: I used sun-dried peppers for these photos so my dressing was a bit chunkier. A roasted red pepper version will be a little smoother. If using canned roasted reds, make sure to press a big of water out of them with a towel.
• Add the peppers, vinegar, honey and garlic to a food processor and blend. Stream in the olive oil until emulsified and combined. Add the salt and pepper and blend again. Tasted and season more if desired.