Title: Portobellos & roasted peppers w/ soy-balsamic
 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
           Soy-balsamic vinaigrette
      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.