Grilled Peppers And Mushrooms

1. 1

   Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Reserve 2 Tbsp. mixture; cover and chill. Stir bell peppers and next 2 ingredients into remaining vinegar mixture. Cover and chill 30 minutes.

2. 2

   Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Remove vegetables from vinegar mixture; discard mixture. Grill vegetables at the same time, placing peppers skin side down on cooking grate. Grill vegetables, covered with grill lid, 6 minutes or until peppers look blistered and grill marks appear. Turn all vegetables, and grill about 2 more minutes or until crisp-tender.

3. 3

   Arrange vegetables in a single layer on a serving platter. Drizzle with reserved 2 Tbsp. vinegar mixture just before serving. Season with salt and pepper to taste.

4. 4

   *White wine vinegar may be substituted.

5. 5

   Prep the vinaigrette 3 days early, and wash and cut peppers 1 day ahead.

* Per serving · 4 servings · Values may vary.