Grilled garden sandwiches

    serves 4

    Here are some quick ones for the grill. Use a mesh or perforated basket to prevent the vegetables from falling through the grill. If you don’t have a grill, you can broil the vegetables or sear them in a skillet. Serve on toasted hard rolls.
    1 large red onion, sliced

    1 large yellow bell pepper, sliced

    4 large portobello mushroom caps, gills

    scraped out

    3 tablespoons extra-virgin olive oil

    Salt and freshly ground black pepper

    1 or 2 large ripe tomatoes, sliced

    3 tablespoons basil pesto, bottled or

    homemade (page 17)

    4 kaiser rolls or other hearty sandwich rolls

    Preheat the grill. Brush the onion, bell pepper, and mushrooms with some of the olive oil and season them with salt and pepper. Grill the vegetables, turning once, until tender on the inside and slightly charred on the outside. Brush the tomato slices with oil and grill just long enough to char slightly on the outside.

    Spread about 2 teaspoons of pesto onto each roll and fill with the grilled vegetables. Serve hot.