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  • 8servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 sweet red pepper

  2. 2 yellow or green pepper

  3. 2 portabello mushroom

  4. 2 zucchini

  5. 1/4 cup extra virgin olive oil

  6. 1/4 cup wine vinegar

  7. 1/2 teaspoon Dijon mustard

  8. 1 clove garlic, minced

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon pepper

  11. 1/2 cup mayonnaise

  12. 2 tablespoons chopped fresh mint

  13. 2 tablespoons tahini

  14. 4 crusty bun, cut in half

Instructions Jump to Ingredients ↑

  1. Seed, core and cut red and yellow peppers into quarters; place in large bowl.

  2. Remove stems from mushrooms; add mushrooms to bowl.

  3. Slice zucchini lengthwise; add to bowl.

  4. Whisk together oil, vinegar, mustard, garlic, salt and pepper; pour all but 2 tablespoons (25 mL) over vegetables and toss to coat.

  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.

  6. Thickly slice mushrooms.

  7. Whisk mayonnaise, mint and tahini into reserved oil mixture; spread on cut sides of buns.

  8. Sandwich vegetables in buns. (Make-ahead: Wrap and refrigerate for up to 4 hours.)

  9. Cut in half to serve.

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