Recipe information
Yield
Serves 8
Ingredients
1/2 cup balsamic vinegar
1/4 cup olive oil (preferably extra-virgin)
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
6 4-inch portobello mushrooms, stemmed, gills cut out and discarded
2 large red bell peppers, halved, seeded
2 large yellow bell peppers, halved, seeded
2 large red onions, cut into 1/2-inch-thick rounds
Preparation
Step 1
Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
Step 2
Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
Step 3
Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.
