Grilled Portabella and Bell Pepper Sandwiches

 

6

fresh large portabella mushroom caps

1

large bell pepper, cut into 1/4-inch slices

1

large red onion, sliced

1

tablespoon olive or vegetable oil

1/2

teaspoon seasoned salt

1

round focaccia bread (8 or 9 inch)

1/4

cup mayonnaise or salad dressing

1/4

cup basil pesto

4

leaf lettuce leaves

• 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”).
• 2 Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
• 3 Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.