Vegetables on the Grill: Grilled Portabello Mushroom Sandwiches

<p>Grilling brings out the flavor of portabellos, while arugula adds an incomparable smoky flavor. <em>Makes 4 sandwiches.</em>
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<p>• 1 large red bell pepper, roasted, peeled, stemmed, seeded and roughly chopped<br />
• 2 cloves garlic<br />
• 1/4 cup packed fresh basil leaves<br />
• 1/4  cup packed fresh Italian parsley leaves<br />
• Salt and freshly ground pepper to taste<br />
• 2 tablespoons olive oil<br />
• Olive oil for grilling<br />
• 4 large portabello mushroom caps, brushed clean, stems removed<br />
• 1 medium red or yellow onion, sliced ­crosswise into 4 slices<br />
• Dried thyme sprigs or dried rosemary branches (optional)<br />
• 4 slices Swiss or Gruyère cheese (optional)<br />
• 4 whole wheat or sourdough rolls, split in half<br />
• 1 generous cup arugula leaves, washed and patted dry or substitute spinach or lettuce</p>
<p>1. Roast the bell pepper on the grill, skin and seed. In a food processor, pulse the roasted pepper with the garlic, basil, parsley, salt and pepper to a medium-fine consistency, scraping down the sides as needed. With the motor running, add the olive oil through the feed tube. Taste for salt and pepper and set aside.</p>
<p>2. Brush the mushrooms and onion slices lightly with olive oil on both sides. Throw a handful of dried thyme sprigs or a few branches of rosemary on the fire just before grilling the vegetables. The onion will take a little longer than the mushrooms. Place a slice of cheese on each mushroom just before taking it off the grill. Remove the vegetables to a plate and season them with salt and pepper. Lightly grill both sides of the rolls.</p>
<p>3. Spread both halves of each roll with the red pepper sauce. Layer the lower half with a mushroom, an onion slice separated into rings, and the arugula. Cover with the upper half of the roll. Serve immediately.</p>
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<em>Susan Belsinger, a frequent contributor to</em> The Herb Companion,<em> treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of</em> Basil: An Herb Lover’s Guide<em> (1996) and several other books from Interweave Press</em>.</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/throw-another-herb-on-the-fire.aspx”>
<strong>Vegetables on the Grill</strong>.</a>
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