Cook Time
15 min
Yields
8 servings
Perfect grilled vegetables sandwiched between a crisp crusty bun.
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ingredients
2
sweet red pepper
2
yellow or green pepper
2
portabello mushroom
2
zucchini
¼
cup extra virgin olive oil
¼
cup wine vinegar
½
tsp Dijon mustard
1
clove garlic, minced
½
tsp salt
½
tsp pepper
½
cup mayonnaise
2
Tbsp chopped fresh mint
2
Tbsp tahini
4
crusty bun, cut in half
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directions
Step 1
Seed, core and cut red and yellow peppers into quarters; place in large bowl.
Step 2
Remove stems from mushrooms; add mushrooms to bowl.
Step 3
Slice zucchini lengthwise; add to bowl.
Step 4
Whisk together oil, vinegar, mustard, garlic, salt and pepper; pour all but 2 tablespoons (25 mL) over vegetables and toss to coat.
Step 5
Place vegetables on greased grill over medium-high heat; close lid and cook, turning once, for 10 to 15 minutes or until tender-crisp.
Step 6
Thickly slice mushrooms.
Step 7
Whisk mayonnaise, mint and tahini into reserved oil mixture; spread on cut sides of buns.
Step 8
Sandwich vegetables in buns. (Make-ahead: Wrap and refrigerate for up to 4 hours.)
Step 9
Cut in half to serve.