Grilled Portobello Mushrooms, Sweet Peppers And Red Onions

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1/2 cup	118ml	Balsamic vinegar
2 teaspoons	10ml	Finely-minced thyme
1 teaspoon	5ml	Finely-grated lemon zest
1 1/2 lbs	681g / 24oz	Large portobello mushrooms - stemmed
2 lbs	908g / 32oz	Red bell peppers - halved, stemmed, (large)
		And seeded
2		Yellow bell peppers - halved, stemmed, (large)
		And seeded
2		Red onions - peeled, and (large)
		Sliced in thick rounds
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tender greens - for garnish
		= (such as arugula, peppercress and
		Radish sprouts)

Recipe Instructions

Combine oil, balsamic vinegar, thyme and zest in bowl and whisk.

Scrape off black gills under mushroom caps and discard. Wipe caps with damp cloth. Brush mushrooms generously with balsamic mixture and grill quickly over hot coals or under broiler.

Brush peppers and onions with balsamic mixture and cook until crisp-tender.

Slice vegetables thickly on diagonal, toss gently and season with salt and pepper. Arrange on plates with greens and sprouts.

This recipe yields 8 side-dish servings.

Per Serving: 140 Cal; 2g Prot; 7g Total Fat (1 Sat. Fat); 14g Carb.; 0mg Chol; 10mg Sod.; 3g Fiber.

Wine Suggestions: Try a rich Cabernet, Merlot or Syrah.

Description:

"You can make this extremely simple recipe indoors under the broiler in chilly weather -- or even over hot coals outdoors."

Source:
Vegetarian Times, September 2002

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