GRILLED PORTOBELLO AND RED BELL PEPPER SALAD WITH ROSEMARY DRESSING
Categories Salad Food Processor Mushroom Appetizer Side Bell Pepper Summer Grill/Barbecue Vegan Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
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.
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Tim Meador
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very flavorful and satisfying.
Joti yeye
[email protected]This is a great recipe for a summer cookout. It's light and refreshing, and the flavors are amazing.
Molemo Leisa
[email protected]I'm a big fan of grilled vegetables, and this salad is a great way to enjoy them. The dressing is also very tasty.
Adela Fierro
[email protected]This salad is so easy to make and it's so delicious! I will definitely be making it again.
Jobayer Abir
[email protected]I love the smoky flavor of the grilled portobello mushrooms in this salad. The dressing is also very flavorful.
Chinwekoke Egbuiwe
[email protected]This is a great recipe for a light and healthy lunch or dinner. It's also very versatile - you can add or remove ingredients to suit your taste.
Ifan Arain
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the unique flavors and colors.
Dexter Sampson
[email protected]I'm not a fan of rosemary, so I used thyme in the dressing instead. It was still delicious!
Red Neck
[email protected]I added some crumbled goat cheese to the salad and it was amazing! The tanginess of the goat cheese really complements the other flavors in the dish.
Santosh Sherma QRC
[email protected]I'm always looking for new ways to cook portobello mushrooms, and this recipe is a great option. The mushrooms are grilled to perfection and the dressing is delicious.
dmcloz
[email protected]This is the perfect salad for summer cookouts. It's light and refreshing, but still has plenty of flavor. I love serving it with grilled chicken or fish.
Brandy Foxworth
[email protected]This salad is so easy to make and it's so delicious! I love that it can be made ahead of time, making it a great option for busy weeknights.
Parvez Khan
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavors and textures. I will definitely be making it again.
Weston Meacham
[email protected]I'm not a vegetarian, but I'm always looking for ways to incorporate more plant-based meals into my diet. This salad is a great option because it's packed with protein and vegetables.
Romantic Valobasa
[email protected]This salad is bursting with flavor! I love the combination of grilled portobello mushrooms, roasted bell peppers, and tangy dressing. It's a perfect dish for a light lunch or dinner.
asraful alam
[email protected]I'm not usually a fan of cooked bell peppers, but this salad changed my mind. The roasting brings out their sweetness and makes them irresistible. Great recipe!
Phomolo Thapeli
[email protected]Grilled portobello and red bell pepper salad has become my favorite summer dish! The smokiness of the grilled vegetables pairs perfectly with the tangy rosemary dressing. A must-try for any veggie lover!