Portobellos & Roasted Peppers With Soy-balsamic Vinaigret
| 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
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Nutrition (calculated from recipe ingredients)
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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