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...

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