Grilled Portobello and Red Pepper Salad with Rosemary Dressing

Recipe by yooper
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare barbeque (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 proces 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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