Grilled Portabella and Bulgur Salad Sandwiches

Ingredients

• 1 large garlic clove
• 1 pint grape or cherry tomatoes
• 1/2 cup flat-leaf parsley leaves
• 1/3 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 1 tablespoon finely chopped rosemary
• 1/4 teaspoon hot red-pepper flakes
• 8 large portabella mushrooms, stems reserved for another use (see cooks' note, below)
• 1 small red onion, cut lengthwise into 1/2-inch-thick wedges (keeping root end intact)
• 2 medium yellow bell peppers, quartered lengthwise
• 1 medium zucchini, halved lengthwise
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 cups boiling-hot water
• 1 cup medium bulgur
• 1/4 cup pine nuts, toasted
• 2 1/2 ounces baby arugula (4 cups)
• 1 firm-ripe small avocado

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