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Offer deli-bought orzo salad tossed with slivered basil and Kalamata olives, along with some grilled red pepper quarters. Raspberry gelato in sugar cones would be a cool dessert.

1/3 cup purchased balsamic vinaigrette
1 tablespoon chopped fresh rosemary
2 round crusty rolls, split
2 large portobello mushrooms; (about 5 inches in diameter), stemmed
4 slices deli-style mozzarella cheese
1 tomato, thinly sliced
1 cup (loosely packed) arugula leaves

Prepare barbecue (medium-high heat). Whisk vinaigrette and rosemary in small bowl. Brush cut sides of rolls with vinaigrette. Place rolls on grill, cut side down. Grill until lightly toasted, about 1 minute. Transfer to 2 plates.

Brush mushrooms on both sides with vinaigrette. Sprinkle generously with salt and pepper. Place mushrooms on grill, dark gill side down. Close grill or cover mushrooms with small metal roasting pan; cook until mushrooms begin to soften, brushing with vinaigrette once, about 5 minutes. Turn mushrooms over. Cover; grill until tender when pierced with knife, about 7 minutes longer. Place 2 cheese slices on each mushroom. Cover; grill until cheese melts, about 1 minute.


Place 1 mushroom on bottom half of each roll. Top each with tomato, arugula, and top half of roll.


Makes 2 servings; can be doubled.


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