Grilled Lemon Garlic Portobello Mushrooms

1/4 cup lemon juice
3 Tbsp minced fresh parsley
2 Tbsp olive oil
3 cloves garlic, minced
1 lb portabello mushrooms

Set up grill to medium heat and allow to preheat while preparing the mushrooms.
Whisk together in a bowl the lemon juice, parsley, olive oil, and garlic.
Lay the portabello mushrooms out in a glass baking dish and drizzle the mixture over, coating all mushrooms well. Use your fingers to move the mushrooms around to ensure they are coated all over.
Let sit at room temperature for 10 minutes.
Put mushrooms on grill grate, cover grill, and cook for 5 minutes, carefully turn, and cook for 5 minutes longer, just until you have nice grill marks and the mushrooms are tender.
Yields four servings.
This can be served as a sandwich or on a salad.

Grilled Gorgonzola Fig Melts

3 tbsp unsalted butter, at room temperature, divided
6 ripe, firm, figs, stemmed and cut in half lengthwise
8 slices crusty Italian bread
4 ounces Gorgonzola cheese, at room temperature
black pepper, to taste

Melt 1 tbsp of the butter over medium-high heat in a large nonstick skillet.
Add figs to skillet cut side down and saute about 2 minutes until golden around the edges and soft to the touch. Turn and cook for an additional minute, then transfer to a plate and let cool slightly.
Brush grill rack with oil and preheat the grill to medium-high.
Assemble sandwiches by buttering one side of each slice of bread with remaining 2 tablespoons of butter.
Put 4 slices of bread on a work surface, buttered side down, and spread the cheese evenly over all slices, followed by the figs.
Put the remaining 4 bread slices on top, buttered side up.
Put sandwiches on the grill and cook for 2 minutes, until the undersides are golden brown and the cheese begins to melt.
Turn sandwiches with a spatula, pressing firmly to flatten them slightly.
Cook for 1 minute, or until the undersides of bread are golden brown.
Turn the sandwiches once more, press with the spatula, and cook for 30 seconds, or until the cheese melts completely. Serve immediately. Makes 4 sandwiches.
Makes 4 sandwiches.

Grilled Baba ganoush

2 medium eggplant
3 cloves garlic, peeled then crushed into a paste
3 tbsp tahini
3 tbsp lemon juice
salt and pepper to taste

Heat grill to medium. When ready, set whole eggplants on the grate in the center, and cover grill. Cook eggplants, turning occasionally, until eggplant is cooked through and very soft and skins are blackened. Remove from heat and set aside to cool.
When eggplant is cooled enough to handle, cut each eggplant in half lengthwise and scoop out the flesh onto a cutting board – discard the blackened skin.
Chop the eggplant until it resembles a chunky puree, then scoop up into a bowl.
Now stir in the garlic, tahini, and lemon juice, and sprinkle with salt and pepper to taste.
Taste and add more tahini, lemon, and salt and pepper as needed.
Serve immediately with pita or other flat breads.

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