Grilling season can either be exciting (the flavor!) or a dreaded time for vegetarians. Don’t cave in and get those awful frozen veggie burgers, or eat a plain, sad skewer of unseasoned veggies. Grilling is a thing to embrace, veg friends! So embrace this grilled Portobello burger.
This insanely flavorful Portobello burger is stacked high with spinach, grilled zucchini and red bell pepper and finished off with the tastiest garilc aioli. Bonus: My two favorite non-vegetarian taste testers swooned over this baby!
All you have to do is marinate some vegetables in balsamic vinegar and oil, season with salt and pepper and then grill until they’re soft. Then swipe some aioli on your bun, put it on the grill for a minute or two to get those tasty grill marks, and stack the sandwich to your liking. When you bite into it you’ll get the creaminess of that aioli, the crunch of raw fresh spinach, and the warm, smoky flavor from those perfectly seasoned vegetables.
If you’re looking for some great gluten free buns (unfortunately they do have egg in them), try Trader Joe’s. I was shocked at how soft these were when warmed up a bit on the grill. It made for a wonderful sandwich that didn’t fall apart for once!
- 2 Portobello mushroom caps
- 1 zucchini
- 1 bell pepper
- ¼ c. avocado or olive oil
- ¼ c. balsamic vinegar
- Salt and pepper, to taste
- Buns, gluten free if necessary
- A handful of spinach leaves, for serving
- Lemon Garlic Aioli or your favorite spread, for serving
- Rinse and prepare vegetables. Once all vegetables have been carefully washed, remove the gills and stems from the mushrooms, remove stem and seeds from the pepper and cut into 4 large pieces (see image for size). Cut inedible ends off zucchini, then cut in half. Carefully cut thin strips of zucchini that are large enough not to fall through the grill.
- Combine cleaned and cut vegetables into a gallon size zip-top bag, or in a container large enough to marinate in. Add balsamic vinegar, oil and salt and pepper and marinate at least 20 minutes, up to an hour.
- Grill vegetables. Start the bell peppers on the grill first as they take the longest to cook. If using a charcoal grill, place them in the center, directly over the coals. Add mushrooms and zucchinis. Check for doneness every 5 minutes and flip when they are soft and grill marks have formed on side facing down. Remove to a plate.
- Assemble sandwiches. Spread aioli on each side of the buns. Next add spinach leaves to each bun. Then build up your sandwich starting with two zucchini halves, portobello mushroom, then bell pepper and finally the top bun.