Grilled Portabello Mushroom with Seitan, Limed Corn-off-the-Cob

>I sliced a few pieces of seitan into thin, flat pieces, and grilled them along with a thick (maybe 3/8") slice of onion for about 15 minutes on medium heat, adding a portabello mushroom cap for the last 8 minutes or so. I served this "stacked", along with a lotus root slice, parsnip, and corn that I had flame-roasted then stripped from two cobs and mixed with Earth Balance margarine, salt, and fresh lime juice. The main course was good but could have used a little hot sauce or citrus marinade to give it a little more complex flavor.