BBQ Portobello Mushrooms and Red pepper Wedges with a Broad Bean Pesto

BBQ Portobello Mushrooms and Red pepper Wedges with a Broad Bean Pesto
Serves 4

I just love vegetables chargrilled. You will be so surprised how many different vegetables can be used. Try using courgettes and aubergines sliced diagonally and grilled, place in a soft wholewheat roll with lots of your favourite salad leaves to enjoy a veg burger that is quick.  BBQ beetroot wedges are also delicious with an orange tarragon dressing served with a lovely summery glass of wine. 
 
For the pesto
150g fresh broad beans
2 garlic cloves
8 large basil leaves
4 tbsp parmesan, grated
½ lemon, juice and zest
100ml olive oil, extra virgin
Salt and freshly ground black pepper

for the marinade
1 lemon, juice and zest
1 tbsp butter, melted
 1 ½ tsp paprika
1 tsp cumin
1 tbsp chives, chopped
3 tbsp olive oil

4 red peppers, sliced lengthways into wedges
4 Portobello mushrooms, stems remove, brushed to clean
8 tsp broad bean pesto (recipe above)
4 generous slices mozzarella

1. Blend all the pesto ingredients in a food processor until a fairly smooth paste is formed.  Check for seasoning, you may need to add a little freshly ground black pepper.  If the pesto seems too thick, loosen with more extra virgin oil.
2. For the marinade, combine the marinade ingredients in a bowl.
3. Preheat the BBQ to a medium heat.
4. Brush the mushrooms and peppers slices generously with the marinade and place on the BBQ cut side down.
5. Grill for about 3 – 4 minutes and turn over.
6. Then place 2 tsp of the pesto into the mushrooms and top with the mozzarella.  Place the BBQ cover down and allow the cheese to melt.  This should take about 3-4 minutes. Meantime, when cooked, remove the peppers and set aside.
7. Place the mushrooms in the centre of a large serving platter, arrange the peppers slices around the edges.  Drizzle over the pesto and serve immediately with slices of warm ciabatta. 

Tip: Roughly dice the peppers and thread cap mushrooms and bay leaves onto a skewer, brush with the marinade and BBQ for an alternative.  Just remember to soak the skewers if using wooden ones.