I babysit my granddaughter one day a week. After babysitting all day, I like to come home to an easy to prepare supper. Last week I thought I would try something different. I planned on serving a vegetarian meal of grilled portobello mushrooms, sweet peppers and onions. I found this recipe in Bon Appétit Magazine November 1997.
I prepared the vinaigrette for the vegetables the night before. I also halved and seeded the red and yellow bell peppers and sliced the red onion in 1/2” rounds. I held the rounds together with toothpicks. The vinaigrette that dressed the vegetables before grilling was a combination of balsamic vinegar, extra virgin olive oil (regular olive oil would suffice), thyme (I used dried instead of fresh) and grated lemon peel.
When I returned home from my daughter’s I only had to stem and remove the gills from the mushrooms. While the grill was preheating, I brushed the vegetables with the vinaigrette. The cooking time was approximately 12 minutes per side. I served the Portobello as small individual steaks and the peppers and onions as an accompanying vegetable. This made for a wonderful supper that was full of flavor and light tasting. During the hot, humid summer months this would make for a great supper and just switch out whatever summer vegetables are available at the time. My husband and I greatly enjoyed this menu change.
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.