Grilled Peppers and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup white balsamic vinegar |
2 tablespoons coarse-grained dijon mustard |
1 tablespoon honey |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1/2 cup olive oil |
4 large, assorted bell peppers, cut into 2-inch-wide strips |
1 large red onion, thickly sliced |
1 (8-oz.) package baby portobello mushrooms |
Directions:
1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Reserve 2 Tbsp. mixture; cover and chill. Stir bell peppers and next 2 ingredients into remaining vinegar mixture. Cover and chill 30 minutes.
2. Preheat grill to 350° to 400° (medium-high) heat. Remove vegetables from vinegar mixture; discard mixture. Grill vegetables at the same time, placing peppers skin side down on cooking grate. Grill vegetables, covered with grill lid, 6 minutes or until peppers look blistered and grill marks appear. Turn all vegetables, and grill about 2 more minutes or until crisp-tender.
3. Arrange vegetables in a single layer on a serving platter. Drizzle with reserved 2 Tbsp. vinegar mixture just before serving. Season with salt and pepper to taste.
4. *White wine vinegar may be substituted.
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