Roasted Portobello Mushrooms with Halloumi Cheese and Red Pepper Couli – Fustini's Oils & Vinegars

Ingredients

• 4 large portobello mushrooms, stems removed
• 2 large red bell peppers, quartered, pith and seeds removed
• 4 tablespoons Fustini's Sage and Wild Mushroom olive oil
• 3 tablespoons Fustini's 12 Year Traditional balsamic, divided
• 1 teaspoon dried red pepper flakes
• 4 tablespoons Fustini's Medium SELECT olive oil, divided
• 1 pound halloumi cheese, cut into 1/4-inch slices
• salt and pepper
• Basil Pesto
• 2 tablespoons pine nuts
• 2 lemons, thinly sliced
• 5 cups basil leaves, tightly packed
• 4 garlic cloves, minced
• 1/4 cup Parmigiano Reggiano, grated
• 1/3 cup Fustini's Basil Crush olive oil
• salt to taste