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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An excellent meal with grilled veggies, and a salad, a quick and easy meal for lunches or for those evening meals in a hurry!! Ingredients:
1/2 cup balsamic vinegar |
2 tablespoons extra virgin olive oil |
2 tablespoons fresh oregano, chopped |
1/2 teaspoon red pepper flakes |
2 garlic cloves, finely chopped |
1 medium red onion, cut into 1/4 inch rings |
2 red bell peppers, quartered lengthwise |
8 portabella mushroom caps, gils scraped out with a spoon |
1 teaspoon coarse salt |
1/2 teaspoon fresh ground pepper |
1 cup fontina cheese, grated |
4 slices rustic bread, halved lengthwise |
2 tablespoons extra virgin olive oil |
1/4 teaspoon coarse salt |
1/4 teaspoon fresh ground pepper |
5 ounces mixed salad greens |
Directions:
1. Make the Vegetables: Combine vinegar, oil, oregano, red pepper flakes, and garlic. Pour over onion, pepper and mushrooms on a rimmed baking sheet. Marinate at room temperature, turning occasionally, for 30 minutes.
2. Preheat grill to medium-high. Remove vegetables from marinade, and reserve marinade. Season vegetables with salt and pepper; grill, turning and brushing occasionally with marinade, until tender, 5- minutes for onion, 10-12 minutes for peppers and mushrooms. Fill mushrooms with cheese; grill until cheese melts, about 30 seconds. Grill bread until toasted, about 30 seconds per side.
3. Make the salad: Whisk together oil, salt and pepper, and 3 tablespoons reserved marinade; toss with greens. Serve with vegetables and bread.
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