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GRILLED PORTOBELLO MUSHROOMS RED PEPPER AND GARLIC CROUTONS Recipe

Ingredients

How to make it

  • 1. Light grill fire. Combine 4 tablespoons of the oil, garlic, lemon zest, and salt and pepper to taste in small bowl. Place mushrooms, red pepper, and bread slices on large platter; brush both sides of vegetables and bread with flavored oil.
  • 2. Place vegetables and bread over medium-hot fire, making sure that gill-like undersides of mushrooms are facing up. Grill uncovered, turning pepper and bread once but leaving mushrooms in place, until vegetables and bread are streaked with dark grill marks, about 2 minutes for bread and 8 to 10 minutes for mushrooms and pepper.
  • 3. Transfer grilled vegetables and bread to cutting board. Halve mushrooms, then cut into 1/2-inch-wide strips. Cut pepper into 1/4-inch-wide strips, and bread into 1-inch croutons.
  • 4. Toss vegetables in large serving bowl with remaining 1 tablespoon oil, lemon juice, and parsley. Adjust seasonings. (Vegetables can be covered and kep at room temperature for 1 hour.) Stir in croutons and serve immediately.

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The Cook

choclytcandy Dallas, Dallas

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