Grilled Mushroom and Olive Tapenade Sandwiches

Ingredients

• 1 pound Portobello mushrooms (about 14 to 16 mushrooms)
• 1 medium zucchini
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1 1/2 cups chopped walnuts, preferably toasted
• 2 tablespoons drained capers
• 5 white anchovy fillets (or 2 traditional, canned or jarred in oil)
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon fresh oregano leaves
• 1 teaspoon white wine vinegar
• zest of 1 lemon (about 1 teaspoon)
• 1/2 cup red, green, or black Cerignola olives, pitted
• 1/2 cup black Niçoise olives, pitted
• 1 cup black Kalamata olives, pitted
• 1 cup green olives, Castelvetrano preferred
• 1/2 teaspoon freshly ground black pepper
• Chopped walnuts, for garnish (optional)

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