Best Grilled Portobello And Red Bell Pepper Salad With Rosemary Dressing Recipes

Green Bean-And-Roasted Red Pepper Salad image

Provided by Manami

Time 50m

Yield 10 serving(s)

Number Of Ingredients 13

5 red bell peppers
3 medium shallots, thinly sliced
2 garlic cloves, minced
1/4 cup red wine vinegar
1 tablespoon sherry wine vinegar
salt
1/3-1/2 cup extra virgin olive oil (use sparingly so as to use less)
fresh ground pepper
1 1/2 lbs green beans
1 lb cherry tomatoes, halved
2 tablespoons chopped mint
2 tablespoons chopped parsley
1/2 cup roasted macadamia nuts or 1/2 cup almonds, chopped

Steps:

Preheat the broiler.
Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool.
Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
Let stand for 10 minutes.
Stir in the olive oil and season with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil.
Add the beans and cook until crisp-tender, about 4 minutes.
Drain and spread out on a large baking sheet.
Let cool to room temperature.
In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
Add the shallot dressing and toss well.
Sprinkle with the macadamia nuts or almonds, toss & serve.

Nutrition Facts : Calories 160.3, Fat 12.6, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 12, Fiber 4.8, Sugar 5, Protein 2.9

Simple Sweet Red Pepper Salad Dressing image

Provided by ChefRed

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

Steps:

Finely chop 2 cloves of garlic. Wash pepper, remove seeds, Slice and dice red pepper, not too big, not too small.
Mix with olive oil and vinegar. I like to use immediately.

Nutrition Facts : Calories 245.3, Fat 27.1, SaturatedFat 3.7, Sodium 1.1, Carbohydrate 1.5, Fiber 0.4, Sugar 0.8, Protein 0.3

Grilled Portobello and Red Bell Pepper Salad with Rosemary Dressing image

Yield Serves 8

Number Of Ingredients 7

7 large portobello mushrooms (about 2 pounds total), stemmed
2/3 cup olive oil
2 large red bell peppers
1 tablespoon red wine vinegar
1 tablespoon chopped fresh rosemary
1 garlic clove, peeled
1 4- to 5-ounce package mixed baby greens

Steps:

Prepare barbecue (medium heat). Brush both sides of portobello mushrooms with 1/3 cup olive oil. Place whole mushrooms and whole red bell peppers on grill rack. Grill until 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 plate. Enclose bell peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Cut mushrooms into 1/2-inch-wide strips. Season mushrooms and peppers to taste with salt and pepper.
Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor. With machine running, gradually add remaining 1/3 cup olive oil and process until well blended. Season dressing to taste with salt and pepper.
Arrange mixed baby greens on large platter. Top with portobello mushroom strips, then red bell pepper strips. Drizzle dressing over and serve.