Serves: 4
Total Calories: 148

4 mushrooms, large portobello, wiped clean with dampened paper towels
3 cloves garlic, cut into thin slivers
leaves from 1 sprig fresh rosemary (optional)
3 tablespoons olive oil, extra-virgin
3 tablespoons balsamic vinegar
1 tomato, large, fresh, ripe, cut crosswise into 1/2-inch slices
salt and freshly ground black pepper, to taste
4 onions rolls, hamburger buns, or 5-inch sections of baguette, split
Basil Aioli (see recipe) or mayonnaise
1 bunch arugula, rinsed, dry

1. Preheat the grill to high.

2. Cut the stems off the mushrooms flush with the caps. Using the tip of a paring knife, make tiny holes in the caps, and insert the garlic slivers and rosemary leaves (if using). Combine the oil and vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with this mixture and season with salt and pepper.

3. When almost ready to cook, preheat a vegetable grate for 5 minutes. Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.

4. Spread the insides of the rolls or bread with Basil Aïoli or mayonnaise. Add the grilled vegetables and arugula and serve immediately.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 148
Calories from Fat: 90

More Recipes from the The Barbecue Bible Cookbook:
Basic Pizza Dough
Basil Aioli
Grilled Pizza With Arugula and Italian Cheeses
Grilled Pizza With Tomato, Basil, and Cheese
Grilled Portobello Mushroom Sandwiches With Basil Aioli
Indian Spinach-Cheese Kebabs
Mushroom-Rice Burgers With Cheddar Cheese
Provencal Dagwood
Raclette
Tandoori Peppers
Tofu on Stilts / Dengaku
White Rabbit
Yam and Nut Kebabs