Grilled Portabella and Bulgar Salad "Sandwiches"

Ingredients

  • 1 large garlic clove
  • 1 pint grape or cherry tomatoes
  • ½ cup flat-leaf parsley leaves
  • 1/3 cup extra-virgin olive oil
  • ¼ cup red-wine vinegar
  • 1 tablespoon finely chopped rosemary
  • ¼ teaspoon hot red-pepper flakes
  • + 10 more ingredients
    • 8 large portabella mushrooms, stems reserved for another use (see cooks' note, below)
    • 1 small red onion, cut lengthwise into ½-inch-thick wedges (keeping root end intact)
    • 2 medium yellow bell peppers, quartered lengthwise
    • 1 medium zucchini, halved lengthwise
    • 1 ½ tablespoons extra-virgin olive oil
    • 1 ½ cups boiling-hot water
    • 1 cup medium bulgur
    • ¼ cup pine nuts, toasted
    • 2 ½ ounces baby arugula (4 cups)
    • 1 firm-ripe small avocado

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 po...

View full recipe at SpringPad

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