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  • Grilled Portobello Mushrooms, Sweet Peppers And Red Onions

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    Grilled Portobello Mushrooms, Sweet Peppers And Red Onions
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. extra-virgin extra virgin olive oil
    • 1/2 c. balsamic vinegar
    • 2 tsp finely-chopped thyme
    • 1 tsp finely-grated lemon zest
    • 1 1/2 lb large portobello mushrooms stemmed
    • 2 lrg red bell peppers halved, stemmed, and seeded
    • 2 lrg yellow bell peppers halved, stemmed, and seeded
    • 2 lrg red onions peeled, and sliced in thick rounds Salt to taste Freshly-grnd black pepper to taste Tender greens for garnish (such as arugula, peppercress and radish sprouts)

    Directions

    1. Combine oil, balsamic vinegar, thyme and zest in bowl and whisk.
    2. Scrape off black gills under mushroom caps and throw away. Wipe caps with damp cloth. Brush mushrooms generously with balsamic mix and grill quickly over warm coals or possibly under broiler.
    3. Brush peppers and onions with balsamic mix and cook till crisp-tender.
    4. Slice vegetables thickly on diagonal, toss gently and season with salt and pepper. Arrange on plates with greens and sprouts.
    5. This recipe yields 8 side-dish servings.
    6. Wine Suggestions: Try a rich Cabernet, Merlot or possibly Syrah.
    7. Description: "You can make this extremely simple recipe indoors under the broiler in chilly weather - or possibly even over warm coals outdoors."

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