Best Grilled Tri Colored Pepper Mushroom Salad Recipes

GRILLED TRICOLOR PEPPERS

Grilled Tricolor Peppers image

Provided by Jennifer Iserloh

Categories Onion Vegetable Side Vegetarian Bell Pepper Summer Grill/Barbecue Healthy Self Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

Vegetable oil cooking spray
1 green bell pepper, cored, seeded and sliced into strips
1 yellow bell pepper, cored, seeded and sliced into strips
1 red bell pepper, cored, seeded and sliced into strips
1 large Vidalia onion, sliced into strips
1 tbsp olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.

GRILLED BALSAMIC PEPPERS AND MUSHROOMS

Grilled Balsamic Peppers and Mushrooms image

A splash of bottled dressing adds flavor, depth, and rich color to grilled peppers, onions, and portobello mushrooms.

Provided by Betty Crocker Kitchens

Categories Side Dish

Yield 4

Number Of Ingredients 4

Ingredients

1 medium green bell pepper, cut into 3x1/2-inch strips
1/2 medium red onion, thinly sliced
1/4 cup purchased balsamic vinaigrette salad dressing
1 (4-oz.) pkg. sliced portobello mushrooms

Steps:

Heat closed contact grill for 5 minutes.
Meanwhile, in large bowl, combine bell pepper, onion and salad dressing; toss to coat.
When grill is heated, with tongs, remove bell pepper and onion from dressing; place on bottom grill surface. Reserve remaining dressing in bowl. Close grill; cook 4 minutes.
Add mushrooms to reserved dressing; toss to coat. With tongs, add mushrooms to vegetables on grill. Close grill; cook 3 to 4 minutes or until all vegetables are tender.

Nutrition Facts : Calories 85, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1/4 of Recipe, Sodium 150 mg, Sugar 2 g

TRI COLORED PEPPER SALAD W/ VINAIGRETTE DRESSING

Tri Colored Pepper Salad W/ Vinaigrette Dressing image

We have a virtual farmers market here in Western Pennsylvania where you can go on line and order all kinds of fresh fruits and vegetables and they deliver to my work place. I got a three packet of stop light sweet peppers and created this salad to take to a pot luck dinner. By the way stop light peppers are red, green and yellow

Provided by School Chef

Categories Very Low Carbs

Time 25m

Yield 1/4 cup, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 quarts water
1 tablespoon salt
1 garlic clove, minced
1 tablespoon Dijon mustard
1/2 teaspoon sugar
3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper

Steps:

Bring salted water to a boil.
Removed seeds and ribs from the pepper.
Cut peppers into stips about 1/2 inch thick.
Place peppers in boiling water and blanch for 4 minutes.
Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
Prepare dressing:.
In a processor blend mustard, seasonings and sugar.
Start blending on slow speed.
Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
Adjust seasonings if more salt or pper is needed to suit your taste.
Set aside.
Layer peppers on a platter alternating the colors.
Pour dressing over peppers.
Top with fresh herbs.

Nutrition Facts : Calories 264.2, Fat 24.1, SaturatedFat 3, Sodium 2088.2, Carbohydrate 9.8, Fiber 3.9, Sugar 3.2, Protein 4.7

GRILLED MUSHROOM SALAD WITH MUSTARD SHALLOT VINAIGRETTE

Grilled Mushroom Salad with Mustard Shallot Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 cloves garlic, peeled and finely minced
1 teaspoon fresh thyme leaves, coarsely chopped
1 teaspoon fresh oregano leaves, coarsely chopped
Juice of 1/2 lemon
1/4 teaspoon salt and freshly ground black pepper
1 pound large Shiitake mushroom caps, stems removed, cleaned of all dirt
2 cups torn frisJe lettuce or fresh chicory leaves, washed and dried

Steps:

To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the minced garlic, fresh herbs, lemon juice and salt and pepper in a bowl large enough to hold the mushroom caps. Toss the mushroom caps in the grilling marinade and grill over indirect or mediumlow heat until cooked, about 2 to 3 minutes per side for the Shiitakes. While the mushrooms are still warm, slice them coarsely into large chunky slices. Combine the sliced mushrooms with the frisJe lettuce or chicory salad and toss with the vinaigrette.;

GRILLED MUSHROOM SALAD WITH PECAN VINAIGRETTE

Grilled Mushroom Salad with Pecan Vinaigrette image

Provided by Food Network

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1/2 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons finely minced shallots
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
1 1/2 pounds wild mushrooms such as chanterelle, oyster and/or shiitake
2 quarts lightly packed savory greens such as a combination of frisee, arugula, and cress
Pecan Vinaigrette, recipe follows
3 small ripe pears, peeled, cored and sliced
1/2 cup lightly toasted whole pecans
Specialty savory sprouts such as daikon, corn, lentil or fenugreek and nasturtium or other edible flower petals, as garnish
1/3 cup toasted pecan oil
1/3 cup grapefruit juice
1 teaspoon brown sugar, or to taste
1 tablespoon finely chopped fresh mint
Hot sauce, to taste
Salt and freshly ground pepper

Steps:

Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and quarter or slice thickly.
Toss greens and mushrooms pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts. Serve immediately.
Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste. Let sit for at least 30 minutes for the flavors to develop.