Fire-Roasted Pepper and Mushroom Salad

5

by: Barbie Cooking






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

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

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

Nutrition Facts
Fire-Roasted Pepper and Mushroom Salad

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
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  To make the marinade: In a small bowl, whisk the marinade ingredients.

2.  Remove and discard the mushroom stems. Scrape out the dark gills with a teaspoon. Generously brush the mushrooms all over with some of the marinade and reserve the rest. Allow the mushrooms to marinate at room temperature for 30 minutes.

3.  Grill the bell peppers over Direct High heat until the skins are blackened and blistered all over, 12 to 13 minutes, turning occasionally. Place the peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then peel the skin from the peppers, discarding the stems and seeds, and cut them into 1-inch squares. Place the roasted peppers in a medium bowl.

4.  Grill the mushrooms over Direct Medium heat until tender, 12 to 15 minutes, turning occasionally and, if necessary to prevent drying out, brushing with the reserved marinade. Cut the mushrooms into 1-inch pieces. Add them, along with the parsley and capers, to the bowl of roasted peppers. Add the reserved marinade. Toss to distribute the ingredients. Cover and set aside at room temperature for at least 1 hour. Taste just before serving and, if necessary, season with salt and pepper. Serve at room temperature.

related recipes

comments

arlene

5