GRILLED PORTOBELLO AND RED PEPPER SALAD WITH ROSEMARY DRESSING

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Grilled Portobello and Red Pepper Salad with Rosemary Dressing image

I found this recipe last summer on Epicourious.com. It was the "hit" recipe of the season! Perfect along side a grilled steak. If you love portobello mushrooms, you will love this salad!

Provided by yooper

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 190, Fat 18.5, SaturatedFat 2.6, Sodium 8.9, Carbohydrate 5.5, Fiber 1.9, Sugar 3.6, Protein 2

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