Portobellos & Roasted Peppers W/ Soy-Balsamic Vinaigrette
Peppers Appetizers Vegetables Mushrooms
Last updated 6/12/2012 1:02:58 AM. Recipe ID 26649. Report a problem with this recipe.
Title: Portobellos & roasted peppers w/ soy-balsamic vinaigrette
Categories: Appetizers, Vegetables
Yield: 6 Servings
1 ea Red bell pepper
1 ea Green bell pepper
1 ea Yellow bell pepper
3 tb Olive oil
2 ea Portobello mushrooms
- (6- to 7-inch diameter),
- stemmed, caps cut into
- 1/4-inch-wide slices
3 ea Garlic cloves; minced
1 1/2 ts Minced fresh rosemary
1 1/2 ts Minced fresh sage
8 c Mixed baby greens
3 tb Balsamic vinegar
1 tb Soy sauce
1/4 ts Dried crushed red pepper
1/3 c Olive oil
Roast peppers over gas flame or in broiler until skins are black all
over. Place in a covered bowl or paper bag and let stand 10 minutes.
Remove and discard peels and seeds from peppers. Slice peppers 1/4
inch thick. (May be prepared up to 1 day in advance and refrigerated
until ready to proceed.)
In a large skillet, heat oil on medium high and saute mushrooms and
garlic until tender. Stir in rosemary and sage, and cook for another
30 seconds. Let mixture cool to room temperature.
Place mushrooms and peppers over greens on a large platter. Dress
with Soy-Balsamic Vinaigrette (below).
SOY-BASALMIC VINAIGRETTE: Whisk together vinegar, soy sauce and red
pepper in a medium bowl. Whisk in oil a little at a time. Add salt
and pepper to taste. May be prepared 1 day in advance, and stored in
the refrigerator in a covered container. Allow dressing to come to
room temperature, and whisk again before serving.
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