Grilled Portabella and Bulgur Salad "Sandwiches"

Ingredients

• •1 clove large garlic clove
• •1 pint grape or cherry tomatoes
• •½ cup flat-leaf parsley leaves
• •⅓ cup extra-virgin olive oil
• •¼ cup red-wine vinegar
• •1 tablespoon finely chopped rosemary
• •¼ teaspoon hot red-pepper flakes
• •8 whole large portabella mushrooms
• •2 medium yellow bell peppers
• •1 medium zucchini
• •1½ tablespoon extra-virgin olive oil
• •1½ cup boiling-hot water
• •1 cup medium bulgur
• •¼ cup pine nuts
• •2½ ounce baby arugula
• •1 small firm-ripe avocado

Cooking Instructions

1. 1.

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

   5 min

2. 2.

   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.

   20 min

3. 3.

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

   10 min

4. 4.

   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).

   15 min

5. 5.

   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.

   5 min

6. 6.

   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. Drain in a sieve if any water remains.

   5 min

7. 7.

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

   2 min

8. 8.

   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. Serve with an avocado quarter.

   5 min