Grilled Portobello And Red Pepper Salad With Rosemary Dressing
I found this recipe last summer on epicourious.com. It was the
Steps
Prepare barbeque.
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.
Ingredients
portabella mushrooms, olive oil, red bell peppers, red wine vinegar, fresh rosemary, garlic, mixed baby greens