Grilled Portobello Sandwich with Thai Curry Squash [RECIPE]

I love this time of year because local produce is in abundance.  Maybe you've seen portobello mushrooms or different kinds of squash at the grocery store or the farm market and haven't known what to do with them?  Well, here's your answer!

Grilled Portobello Sandwich

Ingredients:
4 portobello mushrooms, stems removed and cleaned
BBQ Sauce
4 kaiser rolls, split
Leaf lettuce
4 large tomato slices.

Directions:
Place mushrooms on grill over medium-high heat and brush with BBQ sauce. Grill each mushroom for 4 to 6 minutes on each side or until tender, brushing occasionally with BBQ sauce. Spread the cut sides of your rolls with BBQ sauce and then fill with lettuce, grilled mushrooms and tomatoes.

Thai Curry Squash

Ingredients:
1/2 cup broth (your choice- chicken or veggie)
2 teaspoons cornstarch (or you can use flour or Wondra)
1-1/2 teaspoons curry powder
2 teaspoons reduced-sodium soy sauce
Nonstick cooking spray
2 cloves garlic, minced
2 large green zucchini
2 large yellow squash
1-1/2 teaspoons olive oil

Directions:
In a small bowl, stir together the broth, cornstarch, curry powder, soy sauce and red pepper and then set it aside.

Spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add the garlic and stir fry for 1 minute, making sure not to let it burn.

Add olive oil to the skillet (with garlic in it) and then add the squash; stir-fry 2 to 3 minutes or until crisp-tender- or if you like your squash mushy like I do- then cook a little longer. Remove from skillet.

Give the broth mixture another good stir and then add it to the skillet. Cook and stir until broth mixture comes to a boil and thickens slightly. If you think the sauce is a little watery, add a tiny bit more cornstarch until you’re happy with the consistency. Return all vegetables to the skillet with the broth mixture and heat all the way through.