Ingredients
- ⅓ cup vegetable oil, plus more for grill grate
- 8 pieces asparagus, trimmed
- 1 sweet onion, cut into 1-inch rings
- 1 bell pepper, trimmed, cored, and quartered
- 4 large portobello mushrooms, stems and gills removed
- Salt and freshly ground black pepper
- ¼ cup prepared pesto sauce
- 4 tablespoons Cajun mustard
- 4 ciabatta buns, halved and toasted
- 4 ounces crumbled goat cheese
Directions
1. Heat a grill to medium heat and rub the grate with a towel dipped in oil. In a large bowl, add the oil and the vegetables and toss. Season with salt and pepper, to taste. |
2. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 5 minutes for the asparagus, 10 minutes for the onions, 15 minutes for the peppers and mushrooms. Take vegetables off the grill and put in a bowl. Add the pesto sauce to a small bowl and add the grilled mushrooms. Toss to coat the mushrooms with the pesto. |
3. For each burger, spread 1 tablespoon of the mustard on the bottom of the bun, top with 1/4 of the goat cheese, then layer on the mushrooms, onion, bell pepper, and asparagus. Cover with the top of the bun and serve. |