๐ฅ Grilled Portobello and Red Pepper Salad with Rosemary Dressing
๐ Total Time: 40 minutes
๐ Prep Time: 15 minutes
๐ Cook Time: 25 minutes
๐ฉโ๐ณ Description:
This Grilled Portobello and Red Pepper Salad with Rosemary Dressing is a delightful summer recipe that emerged as the “hit” dish of last season! Perfectly complementing a grilled steak or standing alone as a flavorful lunch or snack, it’s a must-try for mushroom enthusiasts.
๐ฝ๏ธ Recipe Category: Lunch/Snacks
๐ท๏ธ Keywords: Vegetable, European, Lactose Free, Free Of…, Potluck, Summer, < 60 Mins
๐ Nutritional Information (per serving):
- Calories: 190
- Fat Content: 18.5g
- Saturated Fat Content: 2.6g
- Cholesterol Content: 0mg
- Sodium Content: 8.9mg
- Carbohydrate Content: 5.5g
- Fiber Content: 1.9g
- Sugar Content: 3.6g
- Protein Content: 2g
๐ฅ Ingredients:
- 7 portabella mushrooms
- 2/3 cup olive oil
- 2 red bell peppers
- 1 tablespoon red wine vinegar
- 1 sprig fresh rosemary
- 1 garlic clove
- Salt and pepper to taste
- Mixed greens, for serving
๐ Instructions:
| Step | Description |
|---|---|
| 1 | Prepare the barbeque: Preheat your grill to medium heat. |
| 2 | Prepare the mushrooms: Brush both sides of the portabella mushrooms with 1/3 cup of olive oil. |
| 3 | Grill the vegetables: Place the whole mushrooms and whole red bell peppers on the grill rack. Grill until the mushrooms are tender and the bell peppers are blackened on all sides, turning occasionally. This typically takes about 20 minutes for the mushrooms and 25 minutes for the bell peppers. |
| 4 | Prepare the peppers: Transfer the grilled mushrooms to a plate. Enclose the grilled bell peppers in a paper bag and let them stand for 10 minutes. |
| 5 | Peel and seed the peppers: After resting, peel and seed the bell peppers, then cut them into 1/2-inch-wide strips. |
| 6 | Slice the mushrooms: Cut the grilled mushrooms into 1/2-inch-wide strips as well. |
| 7 | Season the vegetables: Season the mushroom and pepper strips with salt and pepper to taste. |
| 8 | Prepare the dressing: In a food processor, combine 1 tablespoon of red wine vinegar, chopped fresh rosemary, and the garlic clove. With the machine running, gradually add the remaining 1/3 cup of olive oil until well blended. Season the dressing with salt and pepper to taste. |
| 9 | Assemble the salad: Arrange the mixed greens on a large platter. Top with the mushroom strips and then the red bell pepper strips. Drizzle the dressing over the salad and serve immediately. |
This Grilled Portobello and Red Pepper Salad with Rosemary Dressing is a symphony of flavors and textures, marrying the earthiness of portobello mushrooms with the sweetness of grilled red peppers, all brought together by the aromatic rosemary dressing. It’s a dish that’s sure to become a favorite in your summer repertoire, whether enjoyed as a light lunch, a refreshing snack, or a crowd-pleasing addition to any potluck spread. So fire up the grill and indulge in this sensational salad that celebrates the bounty of summer produce in every bite! ๐ฟ๐๐ฅ
