Grilled Portabella And Bulgur Salad Sandwiches

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

1. 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 pureed.
2. Peel skin from portabellas using tip of a paring knife, pulling from edge of mushroom toward center. Gently scrape off gills from mushrooms with tip of a spoon. Toss portabellas with 1/2 cup vinaigrette in a 13- by 9-inch glass baking dish and let stand, turning occasionally, 20 minutes.
3. Prepare a gas grill for direct-heat cooking over medium heat; see
4. .
5. Push 1 wooden pick into each onion wedge to secure for grilling. Toss onion wedges, bell peppers, and zucchini with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers, 6 to 10 minutes for zucchini, 8 to 12 minutes for onion, and 12 to 15 minutes for portabellas).
6. Transfer portabellas to a plate and remaining vegetables to a bowl as cooked. Cool slightly, then remove wooden picks and coarsely chop onion, bell peppers, and zucchini.
7. While vegetables cook, pour boiling-hot water over bulgur with 1/2 teaspoon salt in a large bowl and let stand until water is absorbed and bulgur is tender, about 5 minutes. Drain in a sieve if any water remains.
8. Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.
9. Put one fourth of arugula on each of 4 plates. Top with upside-down portabella. Pack bulgur mixture into a cup measure, then unmold on top of portabella. Top with another portabella, right side up. Serve with an avocado quarter.

garlic, grape, flatleaf parsley, extravirgin olive oil, redwine vinegar, rosemary, hot redpepper, portabella mushrooms, red onion, yellow bell peppers, zucchini, extravirgin olive oil, boilinghot water, bulgur, pine nuts, baby arugula, avocado

Taken from www.epicurious.com/recipes/food/views/grilled-portabella-and-bulgur-salad-sandwiches-353671 (may not work)