Pulse mushrooms in a food processor to size of peas.Dry cook mushrooms in a non stick skillet over high heat stirring frequently for 2 minutes, remove from heat and let sit.Place oats, walnuts, chickpeas, hot rice, BBQ spices, mustard, garlic powder and onion powder into same food processor and pulse 12-14 times, scraping down the bowl after every few pulses.Scrape mixture into a bowl and fold in mushrooms with any juices.Divide mix into 6 equal portions (about 1/2 cup each) and form into patties with oiled hands.In a large bowl, combine ketchup, balsamic vinegar, and rosemary; toss with red pepper rings.In another bowl, combine, zucchini, Caesar dressing, basil, and chili flakes.Grill patties on high for 2 minutes on each side; brush patties with balsamic ketchup mixture in final minute.Grill French rolls if desired.Arrange arugula on bottom buns.Top with grilled patties, marinated red pepper rings and sauce, zucchini mix and top buns.

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Meatless patty: 4 cups (1 L) cremini mushrooms (about 24 small) 1 cup (250 ml) quick cooking oats 1 cup (250 ml) chopped walnuts 1 cup (250 ml) canned chickpeas, rinced and drained 1 cup (250 ml) hot cooked or reheated long grain brown rice 1 teaspoon (5 ml) Selection BBQ sauce 1 teaspoon (5 ml) dry ground mustard 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 ml) onion powder 1/3 cup (80 ml) Heinz Tomato Ketchup 2 tablespoons (30 ml) Irresistibles aged balsamic vinegar 1 tablespoon (15 ml) chopped rosemary 12 thin red pepper rings 1 cup (250 ml) thinly sliced zucchini 1/3 cup (80 ml) Renée's Caesar Dressing and dip 1/4 cup (60 ml) packed basil chiffonade 1/2 teaspoon (2,5 ml) red chili flakes 6 fresh bakery French roll, halved 2 cups (500 ml) arugula