Grilled Pesto Portabella Sandwiches

INGREDIENTS

• 3 tablespoons olive oil
  
• 1/2 teaspoon dried Italian seasoning
  
• 1/2 teaspoon salt
  
• 4 medium-sized Modern portabella mushrooms (1 pound), cleaned and stems removed
  
• 2 medium-sized zucchini (12 ounces), cut diagonally into 8 slices
  
• 1 large sweet red bell pepper (8 ounces), quartered and seeds removed
  
• 1/4 cup prepared pesto
  
• 1/2 cup shredded mozzarella cheese, divided
  
• 2 (8-inch) Italian sandwich rolls, halved crosswise or 4 Kaiser rolls

INSTRUCTIONS

A little prepared pesto sauce adds a lot of flavor to these grilled vegetable sandwiches. If you have leftover pesto add it to sautéed mushrooms for a side dish or pasta sauce.

Preheat outdoor or indoor grill. In large bowl, combine olive oil, Italian seasoning and salt. Add mushrooms, zucchini and red pepper. Toss until well coated. Place vegetables on grill* with mushrooms stem side down; reserve and remaining olive oil mixture. Grill 5 minutes. Turn all vegetables; grill 4 minutes longer; remove from grill. Spoon 1 tablespoon pesto into each mushroom cap. In each, layer 2 slices zucchini, 1 tablespoon cheese, 1 slice red pepper and 1 tablespoon cheese. Return filled mushrooms to grill. Close grill top or tent mushrooms with aluminum foil; grill 5 minutes or until cheese melts. Split rolls horizontally part way through; brush cut surfaces with reserved olive oil and lightly toast on grill. Place a filled portabella in each roll and serve.

*If using outdoor grill, use a grill rack.

Yield: 4 servings