In a small bowl, season Garlic (1 clove) with Salt (to taste). Add Red Wine Vinegar (2 tablespoon) and slowly whisk in CBD Infused Olive Oil (6 tablespoon) until emulsified. Add Capers (2 tablespoon) and Black Olives (3 tablespoon). Set aside.
Wipe Portobello Mushroom (4) tops with a damp paper towel. Remove the stems and gently scrape away the dark gills. Season mushrooms with Salt (to taste) and Ground Black Pepper (to taste). Drizzle a little regular Olive Oil (to taste) over top.
Place mushrooms top side down on grill and cook for 25 minutes (mushrooms will shrink by about a third).
To a frying pan over medium heat, add about 1 tablespoon of regular olive oil. Add Grape Tomatoes (12) and sauté until they start to caramelize and pop. Remove from heat.
To plate, start with a mushroom, then add 1/2 Tbsp Goat Cheese (2 tablespoon) and 3 grape tomatoes. Drizzle 2 tablespoons dressing over top and garnish with Fresh Basil (to taste).