
Fire-Roasted Pepper and Mushroom Salad

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Look for bell peppers with smooth sides, so you can cut them lengthwise and lay the pieces flat for the most direct contact with the grate.
ingredients
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serves: 4
4 portabello mushrooms (each 4-5 inches across)
4 medium red/yellow bell peppers
1/4 cup finely chopped fresh Italian parsley
1 tablespoon drained capers
MARINADE:
1/4 cup extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 187
- Total Fat: 14.4 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 419.5 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.1 g
- Sugars: 7.8 g
- Protein: 3.5 g
preparation

comments
arlene
May 11, 2012