Recipe:

Spanish-Style Grilled Portobello Mushrooms and Peppers

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Serves 4 to 6

Capers, sherry vinegar and Manchego cheese bring Mediterranean flair to grilled mushrooms and peppers. This dish can be served warm or at room temperature. Leftovers are equally delicious, so you may want to consider doubling the recipe.

Ingredients

8 large portobello mushroom caps
3 red bell peppers
1 tablespoon olive oil
Sea salt, to taste
Freshly ground pepper, to taste
1 tablespoon raisins, chopped
2 tablespoons sherry vinegar
1 clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 teaspoons capers
2 ounces Manchego cheese, shaved

Method

Preheat grill. Remove stems from mushrooms and brush off any dirt. Cut peppers into quarters and remove seeds and membranes. Brush vegetables with olive oil and sprinkle with salt and pepper. Cook vegetables over moderate heat until browned and tender, turning once or twice, 8 to 12 minutes.

Meanwhile, combine raisins and vinegar in a small bowl and allow to sit for 10 minutes. Stir garlic, salt and pepper into the raisin-vinegar mixture. Gradually drizzle in olive oil while whisking to emulsify. Stir in capers. Taste and adjust seasoning.

To serve, slice mushrooms and peppers into strips. Spoon vinaigrette over vegetables and top with shaved Manchego cheese.

Nutrition

Per serving (About 8.5oz/242g-wt.): 230 calories (150 from fat), 17g total fat, 3.5g saturated fat, 6g protein, 14g total carbohydrate (4g dietary fiber, 7g sugar), 10mg cholesterol, 430mg sodium

Tags: Entertaining, Wheat Free, Vegetarian, Gluten Free

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