Grilled Portobello And Red Pepper Salad With Rosemary Dressing

1. 1

   Prepare barbeque (medium heat).

2. 2

   Brush both sides of mushrooms with 1/3 cup olive oil.

3. 3

   Place whole mushrooms and whole red bell peppers on grill rack.

4. 4

   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.

5. 5

   Transfer mushrooms to a plate.

6. 6

   Enclose bell peppers in a paper bag.

7. 7

   Let stand for 10 minutes.

8. 8

   Peel and seed peppers.

9. 9

   Cut mushrooms and bell peppers into 1/2 inch wide strips.

10. 10

    Season mushrooms and peppers with salt and pepper to taste.

11. 11

    Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor.

12. 12

    With machine running, gradually add the remaining 1/3 cup of olive oil and proces until well blended.

13. 13

    Season dressing with salt and pepper to taste.

14. 14

    Arrange mixed greens on a large platter.

15. 15

    Top with mushroom strips, and then red bell pepper strips.

16. 16

    Drizzle dressing over all and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.