1/3 cup vegetable oil, plus more for grill grate
8 pieces asparagus, trimmed
1 sweet onion, cut into 1-inch rings
1 bell pepper, trimmed, cored, and quartered
4 large portobello mushrooms, stems and gills removed
Salt and freshly ground black pepper
1/4 cup prepared pesto sauce
4 tablespoons Cajun mustard
4 ciabatta buns, halved and toasted
4 ounces crumbled goat cheese
You can also use an indoor grill to grill the vegetables.
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