GRILLED PORTABELLA AND BULGUR SALAD “SANDWICHES”

Name: GRILLED PORTABELLA AND BULGUR SALAD “SANDWICHES”
Ingredients: FOR TOMATO VINAIGRETTE; 1 large garlic clove; 1 pint grape or cherry tomatoes; 1/2 cup flat-leaf parsley leaves; 1/3 cup extra-virgin olive oil; 1/4 cup red-wine vinegar; 1 tablespoon finely chopped rosemary; 1/4 teaspoon hot red-pepper flakes; FOR SALAD; 8 large portabella mushrooms, stems reserved for another use (see cooks’ note, below); 1 small red onion, cut lengthwise into 1/2-inch-thick wedges (keeping root end intact); 2 medium yellow bell peppers, quartered lengthwise; 1 medium zucchini, halved lengthwise; 1 1/2 tablespoons extra-virgin olive oil; 1 1/2 cups boiling-hot water; 1 cup medium bulgur; 1/4 cup pine nuts, toasted see Tips; 2 1/2 oz baby arugula (4 cups); 1 firm-ripe small avocado

GRILLED PORTABELLA AND BULGUR SALAD “SANDWICHES” was pinched from <a href="http://www.gourmet.com/recipes/2000s/2009/06/grilled-portabella-and-bulgur-salad-sandwiches" target="_blank">www.gourmet.com.</a>

INGREDIENTS

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FOR TOMATO VINAIGRETTE

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1 large garlic clove

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1 pint grape or cherry tomatoes

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1/2 cup flat-leaf parsley leaves

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1/3 cup extra-virgin olive oil

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1/4 cup red-wine vinegar

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1 tablespoon finely chopped rosemary

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1/4 teaspoon hot red-pepper flakes

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FOR SALAD

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8 large portabella mushrooms, stems reserved for another use (see cooks’ note, below)

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1 small red onion, cut lengthwise into 1/2-inch-thick wedges (keeping root end intact)

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2 medium yellow bell peppers, quartered lengthwise

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1 medium zucchini, halved lengthwise

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1 1/2 tablespoons extra-virgin olive oil

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1 1/2 cups boiling-hot water

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1 cup medium bulgur

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1/4 cup pine nuts, toasted see Tips

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2 1/2 oz baby arugula (4 cups)

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1 firm-ripe small avocado

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