4 large portobello mushrooms
1-7 ounce jar roasted peppers
1 medium red onion, sliced in thick rings
Italian parsley, a few sprigs chopped
olive oil for brushing
Dressing:
(whisk together and set aside)
1/4 cup olive oil
2 tablespoons balsamic vinegar
(I use white balsamic if
available)
salt and pepper to taste
Prepare mushrooms by removing the stems and gills from the underside. The gills areeasily removed with a spoon (as shown above).
Heat your grill and brush the mushrooms and onions with olive oil.
Place on hot grill and cook, turning with tongs at least once, until cooked through, butnot wilty. Slice grilled mushrooms into about 1/2 inch chunks and coarsely chopgrilled onions. Drain roasted peppers and cut into about 1/2 inch pieces. Mixmushrooms, onions, peppers and parsley in serving bowl. Toss with dressing andenjoy.
