Grilled Tomato, Bell Pepper, and Portobello Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 portobello mushrooms |
3 medium-size green bell peppers |
3 tomatoes |
3 green onions, chopped |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons chopped fresh cilantro |
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
1 tablespoon lemon juice |
garnishes: lemon slices, chopped green onions |
Directions:
1. Remove stems from mushrooms; reserve for another use.
2. Grill mushrooms, bell peppers, and tomatoes, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until peppers and tomatoes look blistered and mushrooms are blackened, turning occasionally.
3. Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Peel tomatoes. Chop peppers, tomatoes, and mushrooms.
4. Stir together grilled vegetables, green onions, and next 8 ingredients. Cover and chill 1 hour. Garnish, if desired.
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