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Grilled Portobello And Red Pepper Salad With Rosemary Dressing Recipe

Elevate your summer grilling with this vibrant Portobello and Red Pepper Salad! Inspired by a classic Epicurious recipe, this dish features tender grilled portobellos and smoky red peppers, tossed in a fragrant rosemary-garlic dressing. Perfect for a light yet satisfying meal or a stunning side dish, this recipe is easy to follow and bursting with flavor. Get ready to impress!

Prep Time 20 mins
Cook Time 40 mins
Calories 190 kcal
Protein 3g
Rating 4.9 (9 Reviews)
Grilled Portobello And Red Pepper Salad With Rosemary Dressing 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Grilled Portobello And Red Pepper Salad With Rosemary Dressing

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How to Make Grilled Portobello And Red Pepper Salad With Rosemary Dressing

  1. Preheat your grill to medium-high heat.
  2. Clean and trim the stems of the portobello mushrooms.
  3. In a small bowl, brush both sides of the mushrooms and the red bell peppers with 1/3 cup olive oil.
  4. Place the whole mushrooms and peppers directly on the grill rack.
  5. Grill for approximately 20 minutes, turning occasionally, until the mushrooms are tender and the peppers are blackened on all sides (peppers may take up to 25 minutes).
  6. Transfer the grilled mushrooms to a plate to cool slightly.
  7. Place the grilled peppers in a paper bag or airtight container; let them steam for 10 minutes.
  8. Once cool enough to handle, peel and deseed the peppers.
  9. Cut the cooled mushrooms and peppers into 1/2-inch wide strips.
  10. Season the mushroom and pepper strips with salt and pepper to taste.
  11. In a food processor, combine 1 tablespoon of red wine vinegar, 1 tablespoon of chopped fresh rosemary, and 1 minced garlic clove.
  12. With the food processor running, gradually add the remaining 1/3 cup of olive oil and process until well blended and emulsified.
  13. Season the dressing with salt and pepper to taste.
  14. Arrange the mixed greens on a large platter or individual serving plates.
  15. Top the greens with the grilled mushroom and red pepper strips.
  16. Drizzle the rosemary dressing generously over the salad and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

14g

Fat

12g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Lunch Salads Condiments Etc Side Dishes Vegetables Barbecue European Potluck Dinner Party Holiday Event Picnic Summer Vegetarian Italian Dietary Seasonal Independence Day Mushrooms Free Of Something To Go Equipment Grilling