Name: Grilled Portabella and Bulgur Salad "Sandwiches"
Cook time: 1 hr
Total time: 1 1/4 hr
Yield: Makes 4 servings
Ingredients: 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, toasted; 2 1/2 ounces baby arugula (4 cups); 1 firm-ripe small avocado

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Photo by Romulo Yanes

Okay, you caught us: There's no sliced bread here, and you'll need a knife and fork. But this bulgur and grilled-vegetable salad has so much gusto that it simply cries out for a daring presentation to match.

Cooks notes:

Vegetables can be grilled in an oiled hot 2-burner grill pan.