Grilled Portobello and Red Bell Pepper Salad with Rosemary Dressing


  • 7 large portobello mushrooms (about 2 pounds total), stemmed
  • 2 large red bell peppers
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh rosemary
  • 1 garlic clove, peeled
  • 2/3 cup olive oil
  • 1 4- to 5-ounce package mixed baby greens

1. Prepare barbecue (medium heat). Brush both sides of portobello mushrooms with 1/3 cup olive oil. Place whole mushrooms and whole red bell peppers on grill rack. Grill until mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms an...

View full recipe at SpringPad


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