Grilled Portobello and Roasted Red Pepper Salad with Herb Infused Dressing
This Grilled Portobello and Roasted Red Pepper Salad is a delightful fusion of smoky flavors and fresh greens, perfect for a summer meal or a light lunch. The tender portobello mushrooms are grilled to perfection, enhancing their rich umami flavor, while the sweet red bell peppers are charred, adding a beautiful depth of taste. Tossed with a vibrant rosemary and garlic dressing, this salad not only complements grilled meats but stands out as a wholesome meal on its own. Perfect for gatherings or simply enjoying the season’s bounty—each bite is a celebration of flavor that will impress family and friends alike.
8
Servings
350
Calories
9
Ingredients
Ingredients
Portobello mushrooms
7 large (stemmed)
Olive oil
2/3 cup (divided)
Red bell peppers
2 large (whole)
Red wine vinegar
1 tablespoon (none)
Fresh rosemary
1 tablespoon (chopped)
Garlic
1 clove (peeled)
Mixed baby greens
1 (5 ounce) package (none)
Salt
to taste (none)
Pepper
to taste (none)
Instructions
1
Prepare your barbecue grill for medium heat.
2
Brush both sides of the portobello mushrooms with 1/3 cup of olive oil, ensuring they are well-coated.
3
Place the whole mushrooms and red bell peppers directly on the grill rack.
4
Grill the mushrooms for about 20 minutes, turning occasionally until they are tender, while grilling the bell peppers for approximately 25 minutes until they're evenly charred on all sides.
5
Once done, transfer the grilled mushrooms to a plate.
6
Enclose the grilled red bell peppers in a paper bag to steam for 10 minutes, which will make peeling them easier.
7
After 10 minutes, peel the skin off the bell peppers, remove the seeds, and cut them into 1/2-inch wide strips.
8
Slice the grilled portobello mushrooms into 1/2-inch wide strips as well.
9
Season both the mushroom and bell pepper strips with salt and pepper according to your taste.
10
In a food processor, combine the red wine vinegar, chopped rosemary, and garlic clove.
11
With the food processor running, gradually add the remaining 1/3 cup of olive oil to create a well-blended dressing.
12
Taste and season the dressing with salt and pepper as needed.
13
On a large platter, arrange a bed of mixed baby greens.
14
Top the greens with the sliced portobello mushrooms and roasted red bell peppers.
15
Drizzle the herb-infused dressing over the entire salad before serving.
Nutrition Information
27.5g
Fat
25g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish of this recipe?
The dish is a Grilled Portobello and Roasted Red Pepper Salad with Herb Infused Dressing.
Is this salad suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
How long should the portobello mushrooms be grilled?
The mushrooms should be grilled for about 20 minutes, turning occasionally until tender.
How long do the red bell peppers need on the grill?
The peppers should be grilled for approximately 25 minutes until evenly charred on all sides.
What is the recommended grill temperature?
The barbecue grill should be prepared for medium heat.
Why should I put the grilled peppers in a paper bag?
Enclosing them in a paper bag to steam for 10 minutes makes peeling the skin off much easier.
What ingredients are used for the herb-infused dressing?
The dressing consists of red wine vinegar, chopped rosemary, garlic, olive oil, salt, and pepper.
How much olive oil is required for the entire recipe?
A total of 2/3 cup of olive oil is needed, divided between grilling and the dressing.
How should the portobello mushrooms be prepared before grilling?
The mushrooms should be stemmed and brushed on both sides with 1/3 cup of olive oil.
What kind of greens are used in this salad?
The recipe uses one 5-ounce package of mixed baby greens.
How thick should the mushroom and pepper strips be sliced?
Both the mushrooms and peppers should be cut into 1/2-inch wide strips.
What is the fat content per serving?
Each serving contains 27.5g of fat.
How much protein is in each serving?
Each serving provides 3.75g of protein.
How many carbohydrates are in a serving?
There are 25g of carbohydrates per serving.
What type of vinegar is best for the dressing?
The recipe specifies using 1 tablespoon of red wine vinegar.
How do I incorporate the olive oil into the dressing?
With the food processor running, gradually add the remaining 1/3 cup of olive oil to the vinegar, rosemary, and garlic.
Can I serve this salad as a standalone meal?
Yes, while it complements grilled meats, it stands out as a wholesome meal on its own.
How many portobello mushrooms are needed?
The recipe calls for 7 large portobello mushrooms.
How many red bell peppers should I use?
You will need 2 large whole red bell peppers.
What herb provides the primary flavor in the dressing?
Fresh chopped rosemary provides the primary herbal infusion.
How many garlic cloves are used?
The recipe uses 1 peeled garlic clove.
Should the mushrooms be sliced before or after grilling?
The mushrooms should be grilled whole and sliced after they are tender.
Is there a specific way to arrange the salad for serving?
Arrange a bed of mixed baby greens on a large platter, top with the mushroom and pepper strips, and drizzle with dressing.
What makes this recipe a good summer dish?
The combination of smoky grilled flavors and fresh greens makes it ideal for summer weather.
What is the total number of ingredients?
The recipe has an ingredient count of 9.
Do I need to remove seeds from the peppers?
Yes, after peeling the charred skin, you should remove the seeds before slicing.
Is this recipe considered a light meal?
Yes, it is tagged as both a light meal and a healthy option.
Should I season the vegetables individually?
Yes, the instructions suggest seasoning the mushroom and pepper strips with salt and pepper after slicing.