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Grilled Portabella and Bulgur Salad Sandwiches Recipe

Grilled Portabella and Bulgur Salad Sandwiches Recipe

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Grilled Portabella and Bulgur Salad Sandwiches

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Ingredients:

Serving

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 tbsp finely chopped rosemary
1/4 tsp hot red-pepper flakes
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 tbsp extra-virgin olive oil
1 1/2 cups boiling-hot water
1 cup medium bulgur
1/4 cup pine nuts, toasted
2 1/2 oz baby arugula (4 cups)
1 firm-ripe small avocado

Directions:

Make vinaigrette: 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.
Make salad: 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.
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
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).
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.
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.
Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.
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.
Cooks notes: Vegetables can be grilled in an oiled hot 2-burner grill pan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	460.49 Kcal (1928 kJ)
Calories from fat	347.87 Kcal
		% Daily Value*
Total Fat	38.65g	59%
Sodium	36.05mg	2%
Potassium	1224.43mg	26%
Total Carbs	26.37g	9%
Sugars	16.65g	67%
Dietary Fiber	7.82g	31%
Protein	7.15g	14%
Vitamin C	82mg	137%
Vitamin A	1.5mg	49%
Iron	26.9mg	149%
Calcium	81.3mg	8%

Amount Per 100 g
Calories	87.76 Kcal (367 kJ)
Calories from fat	66.3 Kcal
		% Daily Value*
Total Fat	7.37g	59%
Sodium	6.87mg	2%
Potassium	233.37mg	26%
Total Carbs	5.03g	9%
Sugars	3.17g	67%
Dietary Fiber	1.49g	31%
Protein	1.36g	14%
Vitamin C	15.6mg	137%
Vitamin A	0.3mg	49%
Iron	5.1mg	149%
Calcium	15.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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