This large, veggie-friendly sandwich is savory and juicy. Keep a napkin or two nearby!

1 – med./lrg. (~3”-4” dia.) portabella mushroom, stem removed 1 – med./lrg. red bell pepper, quartered, stem and seeds removed. 1 – med./lrg. onion, sliced into rings (optional) 1 – Kaiser roll 1 – slice provolone cheese

Marinade:

2 tbsp. olive oil 1 tsp. toasted sesame oil 1 tbsp. soy sauce ½ c. water 2 cloves garlic, minced 1/8 tsp. black pepper 1/8 tsp. dried oregano 1/8 tsp. dried basil ¼ tsp. lemon juice pinch of salt

Put all marinade ingredients in food processor and blend well.

Put mushroom, red pepper and onion in a bowl. Pour marinade over the top to coat. Turn mushroom, peppers and onions so all sides are coated. Soak and turn in marinade for at least two hours.

Garlic/Mayo Dressing:

1 clove garlic, minced 2 tsp. mayonnaise ¼ tsp. lemon juice pinch black pepper pinch salt

Mix all dressing ingredients well.

Grill:

Remove mushrooms and peppers from marinade and place on grill, pouring ½ of marinade on top. Turn and pour remaining marinade on mushrooms and peppers. Toast Kaiser roll. Remove from grill when done.

Serve:

Place grilled mushroom on bottom of bun and top with grilled red peppers and onions, and cheese slice. Spread garlic mayo on top bun.

Serve with chips, salad, and your favorite beverage.