Portabellas in Vegetable Sauce

Is it a side dish, a sauce for steaks, or a topping for salad? Who cares- it's good stuff!

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  tablespoon  balsamic vinegar
• 1⁄4 teaspoon Hungarian paprika
•  sea salt
• 2  portabella mushrooms
• 2  large  red peppers
• 4  cherry tomatoes
• 1⁄2 red onion, chopped
• 1  teaspoon olive oil
• 1  tablespoon fresh ground black pepper
•  toasted sesame seeds

Directions

1. Whisk the balsamic vinegar, paprika, and salt together; set aside.
2. Slice mushrooms into long, thin strips.
3. Place whole peppers and tomatoes on a piece of foil in a preheated oven at BROIL.
4. Keep turning them until the peppers are charred.
5. The tomatoes will bleed into the foil, don't throw away the liquid.
6. Remove the core and seeds of the pepper and slice thinly.
7. Mix the cherry tomatoes and their fluid into the balsamic vinegar mixture.
8. Mix well until the tomatoes are crushed into a sauce.
9. Pour the oil in a heated skillet.
10. Saute onions and mushrooms.
11. Sprinkle with black pepper.
12. Add half the sauce and saute for a few minutes.
13. Arrange the mushrooms on a plate.
14. Place the red peppers around it.
15. Pour the extra sauce around it.
16. Sprinkle sesame seeds.