Grilled Peppers and Mushrooms
By shelle
Ingredients
- 1/4 cup white balsamic vinegar - white wine vinegar may be substituted.
- 2 Tbsp. coarse-grained Dijon mustard
- 1 Tbsp. honey
- 1/2 tsp. salt
- 1/4 tsp. 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
Details
Servings 8
Preparation time 20mins
Cooking time 50mins
Preparation
Step 1
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.
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