Ingredients for Grilled Portabella and Bulgur Salad "Sandwiches"

• 1 large garlic clove

• 575ml grape or cherry tomatoes

• 1/2 cup flat-leaf parsley leaves

• 1/3 cup extra-virgin olive oil

• 60ml red-wine vinegar

• 1 tablespoon finely chopped rosemary

• 1/4 teaspoons hot red-pepper flakes

• 8 large portabella mushrooms, stems reserved for another use 1 small red onion, cut lengthwise into 1/2-inch-thick wedges (keeping root end intact)

• 2 medium yellow peppers, quartered lengthwise

• 1 medelstor zucchini, halverad på längden

• 1 1/2 tablespoons extra-virgin olive oil

• 350ml boiling-hot water

• 240ml medium bulgur

• 1/4 cup pine nuts, toasted

• 70g baby rocket (4 cups)

• 1 firm-ripe small avocado

With motor running, drop garlic into food processor and finely chop. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 teaspoons salt, and 1/4 teaspoons pepper and pulse until tomatoes are finely chopped but not puréed.

Peel skin from portabellas using tip of a paring knife, pulling from edge of mushroom toward centre. Gently scrape off gills from mushrooms with tip of a spoon. Toss portabellas with 120ml vinaigrette in a 13- by 9-inch glass baking dish and let stand, turning occasionally, 20 minutes.

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Push 1 wooden pick into each onion wedge to secure for grilling. Toss onion wedges, peppers, and courgette with oil, 1/4 teaspoons salt, and 1/8 teaspoons pepper. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for peppers, 6 to 10 minutes for courgette, 8 to 12 minutes for onion, and 12 to 15 minutes for portabellas).

Transfer portabellas to a plate and remaining vegetables to a bowl as cooked. Cool slightly, then remove wooden picks and coarsely chop onion, peppers, and courgette.

While vegetables cook, pour boiling-hot water over bulgur with 1/2 teaspoons 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.

Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.

Put one fourth of rocket 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.

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