- 6
- Easy
- 30 mins
- Average budget
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Ingredients
- 6 medium portabella mushroom caps
- 1 large bell pepper (any colour), cut into 1/4-inch slices
- 1 large red onion, sliced
- 1 tbsp olive or vegetable oil
- 1/2 tsp seasoned salt
- 1 round focaccia bread (8 or 9 inches)
- 1/4 cup mayonnaise or salad dressing
- 1/4 cup basil pesto
- 4 leaves leaf lettuce
Preparation
Step 1
Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil. Sprinkle with seasoned salt. Place vegetables in grill basket (grill "wok").
Step 2
Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking grill basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
Step 3
Cut bread horizontally in half. In small bowl, mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bread bottom. Cover with bread top. Cut into 6 wedges.