Grilled Portobello Mushrooms Red Pepper And Garlic... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
5 tablespoons olive oil |
2 medium cloves garlic , minced |
1 medium lemon , zested to yield 1 teaspoon zest, juiced to yield 1 tablespoon juice |
2 portobello mushrooms , cleaned with a damp cloth and stems removed |
1 large red bell pepper , cored, seeded and cut into large wedges |
4 slices italian bread , sliced 1-inch thick |
3 tablespoons fresh parsley leaves , minced |
Directions:
1. 1. Light grill fire. Combine 4 tablespoons of the oil, garlic, lemon zest, and salt and pepper to taste in small bowl. Place mushrooms, red pepper, and bread slices on large platter; brush both sides of vegetables and bread with flavored oil.
2. 2. Place vegetables and bread over medium-hot fire, making sure that gill-like undersides of mushrooms are facing up. Grill uncovered, turning pepper and bread once but leaving mushrooms in place, until vegetables and bread are streaked with dark grill marks, about 2 minutes for bread and 8 to 10 minutes for mushrooms and pepper.
3. 3. Transfer grilled vegetables and bread to cutting board. Halve mushrooms, then cut into 1/2-inch-wide strips. Cut pepper into 1/4-inch-wide strips, and bread into 1-inch croutons.
4. 4. Toss vegetables in large serving bowl with remaining 1 tablespoon oil, lemon juice, and parsley. Adjust seasonings. (Vegetables can be covered and kep at room temperature for 1 hour.) Stir in croutons and serve immediately.
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