Grilled Portobello and Red Pepper
Salad with Rosemary Dressing
Perfect along side a grilled steak.
If you love portobello mushrooms,
you will love this salad!
7 large portabello mushrooms, stemmed (about 2 lbs)
2/3 cup olive oil
2 large red bell peppers
1 TBS red wine vinegar
1 TBS chopped fresh rosemary
1 clove garlic, peeled
1 (5 oz) package mixed baby greens
8 servings
40 minutes
15 mins prep
Prepare barbeque fire (medium heat).
Brush both sides of mushrooms with
1/3 cup olive oil.
Place whole mushrooms and whole red
bell peppers on grill rack.
Grill till mushrooms are tender
and bell peppers are blackened on
all sides, turning occasionally,
about 20 minutes for mushrooms
and 25 minutes for bell peppers.
Transfer mushrooms to a plate.
Enclose bell peppers in a paper bag.
Let stand for 10 minutes.
Peel and seed peppers.
Cut mushrooms and bell peppers into
1/2 inch wide strips.
Season mushrooms and peppers with
salt and pepper to taste.
Combine 1 tablespoon red wine vinegar,
chopped fresh rosemary and garlic clove
in food processor.
With machine running, gradually add the
remaining 1/3 cup of olive oil and
process until well blended.
Season dressing with salt and pepper to taste.
Arrange mixed greens on a large platter.
Top with mushroom strips, and then red bell
pepper strips.
Drizzle dressing over all and serve.
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