Grilled Portabella and Bulgur Salad "Sandwiches"

Grilled Portabellan and Bulgur Salad "Sandwiches" might be just the main course you are searching for. This recipe serves 4. One serving contains 411 calories, 13g of protein, and 20g of fat. Only Head to the store and pick up red-pepper flakes, pine nuts, bulgur, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a vegan diet.

Instructions

With motor running, drop garlic into food processor and finely chop.

Ingredients you will need

Garlic

Equipment you will use

Food Processor

Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until tomatoes are finely chopped but not puréed.

Ingredients you will need

Rosemary

Tomato

Parsley

Vinegar

Pepper

Salt

Cooking Oil

Peel skin from portabellas using tip of a paring knife, pulling from edge of mushroom toward center. Gently scrape off gills from mushrooms with tip of a spoon. Toss portabellas with 1/2 cup vinaigrette in a 13- by 9-inch glass baking dish and let stand, turning occasionally, 20 minutes.

Ingredients you will need

Portobello Mushrooms

Vinaigrette

Mushrooms

Equipment you will use

Glass Baking Pan

Knife

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure.

Equipment you will use

Grill

Push 1 wooden pick into each onion wedge to secure for grilling. Toss onion wedges, bell peppers, and zucchini with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers, 6 to 10 minutes for zucchini, 8 to 12 minutes for onion, and 12 to 15 minutes for portabellas).

Ingredients you will need

Bell Pepper

Portobello Mushrooms

Vegetable

Zucchini

Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Grill

Transfer portabellas to a plate and remaining vegetables to a bowl as cooked. Cool slightly, then remove wooden picks and coarsely chop onion, bell peppers, and zucchini.

Ingredients you will need

Bell Pepper

Portobello Mushrooms

Vegetable

Zucchini

Onion

Equipment you will use

Bowl

While vegetables cook, pour boiling-hot water over bulgur with 1/2 teaspoon salt in a large bowl and let stand until water is absorbed and bulgur is tender, about 5 minutes.

Ingredients you will need

Vegetable

Bulgur

Water

Salt

Equipment you will use

Bowl

Drain in a sieve if any water remains.

Ingredients you will need

Water

Equipment you will use

Sieve

Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.

Ingredients you will need

Vinaigrette

Vegetable

Pine Nuts

Bulgur

Put one fourth of arugula on each of 4 plates. Top with upside-down portabella. Pack bulgur mixture into a cup measure, then unmold on top of portabella. Top with another portabella, right side up.

Ingredients you will need

Arugula