Portobellos & Roasted Peppers With Soy-balsamic Vinaigret

All history bears witness to the fact that when vital goodness is at a low ebb, the sacred institution of marriage is held in light esteem. It is both solemn and sad to behold an exemplification of the same in our own times; as the claims of God are less and less regarded by those of high and low estate alike; the holy obligations of wedlock are gradually whittled down and then increasingly disregarded. When a country, avowedly Christian, begins to tamper with the institution of marriage and make more elastic its divorce laws, it is a certain proof of its ethical decadence.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
	Sami	1st course, Antipasto	6	Servings

INGREDIENTS

1		Red bell pepper
1		Green bell pepper
1		Yellow bell pepper
3	T	Olive oil
2		Portobello mushrooms
		6- to 7-inch diameter
		stemmed caps cut into
		1/4-inch-wide slices
3		Garlic cloves, minced
1 1/2	t	Minced fresh rosemary
1 1/2	t	Minced fresh sage
8	c	Mixed baby greens
3	T	Balsamic vinegar
1	T	Soy sauce
1/4	t	Dried crushed red pepper
1/3	c	Olive oil

INSTRUCTIONS

Roast peppers over gas flame or in broiler until skins are black all
over. Place in a covered bowl or paper bag and let stand 10 minutes.
Remove and discard peels and seeds from peppers.  Slice peppers 1/4
inch thick. (May be prepared up to 1 day in advance and refrigerated
until ready to proceed.)  In a large skillet, heat oil on medium high
and saute mushrooms and  garlic until tender.  Stir in rosemary and
sage, and cook for another  30 seconds. Let mixture cool to room
temperature.  Place mushrooms and peppers over greens on a large
platter.  Dress  with Soy-Balsamic Vinaigrette (below).  SOY-BASALMIC
VINAIGRETTE:  Whisk together vinegar, soy sauce and red  pepper in a
medium bowl.  Whisk in oil a little at a time.  Add salt  and pepper to
taste.  May be prepared 1 day in advance, and stored in  the
refrigerator in a covered container.  Allow dressing to come to  room
temperature, and whisk again before serving.  Adapted by Karen Mintzias
from a recipe in: Bon Appetit (January 1996)  Posted to MM-Recipes
Digest V4 #104 by km@salata.com (Karen Mintzias)  on 97

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 196 Calories From Fat: 167 Total Fat: 18.9g Cholesterol: 0mg Sodium: 93.6mg Potassium: 166mg Carbohydrates: 6.2g Fiber: 1.2g Sugar: 2.9g Protein: <1g