(Sally Pasley Vargas for The Boston Globe)
Sunday supper and more
Serves 4 with leftovers
| 4 | thick slices red onion ( 1/2-inch each) |
| 1/4 | cup olive oil |
| 8 | large portobello mushroom caps |
| 4 | plum tomatoes, halved lengthwise |
| Salt and pepper, to taste | |
| 4 | ounces cheddar, cut in slices |
| 4 | soft rolls, halved horizontally |
| 2 | ripe avocados, sliced and sprinkled with the juice of 1 lemon |
| 4 | lettuce leaves |
1. Soak four 10-inch bamboo skewers in water for 30 minutes.
2. Thread a skewer horizontally through the middle of each onion ring. With a pastry brush, coat the onions, mushrooms, and tomatoes on both sides with olive oil. Sprinkle with salt and pepper.
3. Light a charcoal grill or turn a gas grill to medium-high. Set the mushrooms on the grill gill sides down, the tomatoes flat sides down, and the onions on their skewers. Grill 4 minutes. Turn and grill for 3 minutes more, or until the vegetables are cooked through. Transfer the onions, tomatoes, and 4 mushrooms to a plate. Save 4 mushrooms for the bulgur salad.
4. Top the 4 mushrooms on the grill with cheese. Cover the grill and cook for 1 minute, or until the cheese melts. Toast the cut sides of the rolls for 2 minutes or until just beginning to brown.
5. Place 1 cheese-topped mushroom on the bottom half of a roll. Top with 2 tomato halves, 1 onion ring, a few slices of avocado, and lettuce. Cover with the top. Repeat with remaining mushrooms, vegetables, and rolls.
Sally Pasley Vargas 
© Copyright 2011 Globe Newspaper Company.
