'Meaty' Mushroom Sandwiches

Slip this meaty but meat-free dish to your carnivorous loved ones. You'll be doing them and animals a favour.

2 1/2–3 tsp balsamic or red wine vinegar
1 large garlic clove, minced
Salt and pepper, to taste
4 Tbsp olive oil, plus more for brushing the vegetables
2 large portobello mushrooms
1 red onion, cut into chunks
1 tomato, cut into quarters
4 slices crusty Italian bread
12 basil leaves

Put the vinegar, garlic, salt, pepper and 4 tablespoonfuls of olive oil in a small jar and shake well. Set aside.
Clean the mushrooms and remove their stems. Brush the vegetables with olive oil. Grill the mushrooms for 3 to 4 minutes on each side.
Place the onion and tomato chunks on skewers and grill, flipping often, until lightly charred. Cut each mushroom in half, and cut the onion and tomato chunks into thin slices.
Spread a little of the vinegar mixture on each slice of bread, and then top with the mushrooms, tomatoes, onions and basil leaves.

Tip: To make the mushrooms even "meatier," buy them 4 to 5 days before you plan to grill them. Clean the mushrooms and allow them to dry out in a paper bag in your refrigerator.

Makes 4 servings

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'Meaty' Mushroom Sandwiches