This is a vegetarian menu that is super fun and sure to please meat-eaters and meat-free-ers alike.

Ingredients

• 2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil
• 1/8 cup (3 splashes) balsamic vinegar
• 2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
• 1 lemon, juiced
• 4 large portobello mushroom caps
• 2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper
• 1/2 pound fresh smoked mozzarella, sliced

Roasted Pepper Paste:

• 1 (14-ounce) jar roasted peppers, drained
• A drizzle extra-virgin olive oil
• A handful flat-leaf parsley leaves
• 1 large clove garlic, cracked away from skin
• Salt and pepper
• 4 large crusty rolls, split

Suggested toppings:

• Whole baby spinach leaves
• Thinly sliced red onions

Suggested accompaniments:

• Onion and Garlic Yukon Gold Potato Chips, (preferred brand: Terra Chips)
• Tomato and Onion Salad, recipe under this show number: TM1A04
• Pasta Salad with Ricotta Salata and Broccolini, recipe under this show number: TM1A04

Directions