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Heat a grill to medium heat and rub the grate with a towel dipped in oil. In a large bowl, add the oil and the vegetables and toss. Season with salt and pepper, to taste. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 5 minutes for the asparagus, 10 minutes for the onions, 15 minutes for the peppers and mushrooms. Take vegetables off the grill and put in a bowl. Add the pesto sauce to a small bowl and add the grilled mushrooms. Toss to coat the mushrooms with the pesto. For each burger, spread 1 tablespoon of the mustard on the bottom of the bun, top with 1/4 of the goat cheese, then layer on the mushrooms, onion, bell pepper, and asparagus. Cover with the top of the bun and serve. Cook's Note: You can also use an indoor grill to grill the vegetables. Per serving: Calories 499; Total Fat 31.5 grams; Saturated Fat 8 grams; Protein 16 grams; Total Carbohydrate 36 grams; Sugar: 10 grams; Fiber 4.5 grams; Cholesterol 18 milligrams; Sodium 738 milligrams;
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
CIA textbook — the foundation of professional cooking education
Definitive cultural and historical food reference
Thomas Keller's masterwork — supreme technique and presentation