Grilled Portabella and Bell Pepper Sandwiches

Ingredients

• 0.3 cup basil pesto 
• 1 large bell pepper cut into 1/4-inch slices
• 1  bread (8 or 9 inch)
• 4 leaf romaine leaves 
• 6 large portabello mushrooms fresh
• 1 large onion red sliced
• 0.3 cup salad dressing 
• 0.5 teaspoon lawry's seasoned salt 
• 1 tablespoon vegetable oil 

Equipment

• grill
• wok

Directions

1. Heat gas or charcoal grill.
2. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt.
3. Place vegetables in grill basket (grill wok).
4. Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
5. Cut bread horizontally in half.
6. Mix mayonnaise and pesto; spread over cut sides of bread.
7. Layer lettuce and grilled vegetables on bottom half of bread.
8. Add top of bread.
9. Cut into 6 wedges.