Ingredients
- 1/3 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
- 1/4 cup prepared pesto sauce
- 4 tablespoons Cajun mustard
- 4 ciabatta buns, halved and toasted
- 4 ounces crumbled goat cheese
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