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1
Preheat oven to 450 degrees F.
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2
To marinate the Portobello Mushroom:
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3
In a deep bowl place mushroom cap, balsamic vinegar, salt and freshly ground black pepper, to taste, and 2 tablespoons of olive oil then mix well with hands.
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4
Finish mixture with torn pieces of basil and thyme (about 1/2 bunch of each) to release natural oils.
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5
Let stand for 30 minutes.
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6
After 30 minutes place mushroom on hot grill or broiler for 2 minutes on each side, slightly charring the outside while keeping the inside raw.
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7
Set aside
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8
To prepare eggplant:
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9
In a large deep bowl place slices of eggplant, apply kosher salt liberally to each slice, repeat in layers.
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10
Take a plate and put it on top of the eggplant and apply weight on the plate using anything that weighs a couple of pounds.
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11
Let stand for 1 to 2 hours, then rinse drain and pat dry until all water is removed.
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12
Finally dice into cubes for stuffing.
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13
To prepare stuffing for pepper:
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14
In hot saute pan add 1/2 cup olive oil until shimmering, then add diced pepper, onion, 2 cloves garlic, tomatoes, remaining basil and thyme, 1 cup of the asparagus, eggplant, salt and freshly ground black pepper, to taste.
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15
Saute until ingredients brown and you can smell the garlic (about 3 minutes) at this time add 1 cup white wine scraping bottom of saute pan let simmer for 1 minute.
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16
In a separate bowl mix the cooked rice with the stuffing.
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17
If stuffing appears to dry add more olive oil.
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18
When mixture is ready, take whole pepper and stuff finishing top with some bread crumbs and a drizzle of olive oil to keep moist, put in oven set at 450 degrees F for 35 minutes.
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19
To prepare beans:
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20
In a hot saute pan add 1/2 cup olive oil, 1 clove garlic, remaining 1/2 cup asparagus and beans, and saute for 2 minutes, Add lemon juice, remaining 1/2 cup white wine, and salt and freshly ground black pepper, to taste.
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21
Let simmer for 3 minutes until mixture is tight.
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22
To assemble plate:
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23
Place beans in center of plate, then place the portobello on top of the beans and then the stuffed pepper, finish with a sprinkle of fresh herbs or a drizzle of olive oil.
