Equinox grilling

Since tomorrow is the spring equinox, Recipe Thursday focuses on food to celebrate the equal length of night and day. In our house, that means the official start of grilling season–even when it’s really too cold outside to do it.
Grilled Mushroom and Pepper Sandwiches with Herbed Mayonnaise
for grilling
mushrooms, portabello or shiitake
red bell peppers, sliced into wedges
olive oil
basalmic vinegar
salt and pepper
crusty rolls, or lengths of French bread
Destem the mushrooms and brush any dirt off. Do not wash mushrooms in water. If you’re using large portabellos, cut them into quarters so they fit on your bread. Brush the mushrooms and peppers with oil, vinegar and sprinkle with salt and pepper. Allow to sit at least 15 minutes and up to 8 hours, covered in the fridge.
Before grilling, dampen the mushrooms with oil again, if necessary. You may want to arrange the vegetables on a mesh rack to keep them from falling through the grill.
Split the rolls and toast them on the grill just before serving. Slather with herbed mayonnaise (below) and tuck in the grilled vegetables.
for mayonnaise
2 egg yolks
1/2 t salt
1 1/2 – 2 cups salad oil
scant 1/4 c vinegar or lemon juice, chillled
1/4 c fresh taragon, chopped
1/4 c fresh basil, chopped
crushed black pepper, to taste
Whisk (or use an electric mixer on low speed) the egg yolks and salt until pale yellow and a little frothy. While still whisking, slowly pour a thin stream of oil into the eggs. Beat faster as the mixture emulsifies (turns creamy). It should be starting to look like mayonnaise now, but don’t stop beating yet. Add the vinegar or lemon juice slowly while beating–taste to get the right level of tang. Finally add in the chopped herbs and black pepper. Refrigerate and use within a week.