Grilled Portabella and Bulgur Salad Sandwiches |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Okay, you caught us: There's no sliced bread here, and you'll need a knife and fork. But this bulgur and grilled-vegetable salad has so much gusto that it simply cries out for a daring presentation to match. Ingredients:
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 |
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 |
2 1/2 ounces baby arugula (4 cups) |
1 firm-ripe small avocado |
Directions:
1. 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.
2. 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.
3. Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
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).
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.
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.
7. Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.
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.
9. Cooks notes: Vegetables can be grilled in an oiled hot 2-burner grill pan.
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