Grilled Vegetable and Mushroom Salad
Salads • Spanish
Description
Grilled Vegetable and Mushroom Salad
Ingredients
- Porcini Mushrooms 3 pieces
- Orange Bell Peppers 3 pieces
- Tomatoes 3 pieces
- Scallions 3 stalks
- Garlic 2 cloves
- Ground Cumin 1 teaspoon
- Salt ½ teaspoon
- Ground Black Pepper ½ teaspoon
- Chopped Green Onions 2 tablespoons
- Olive Oil 2 tablespoons
- Red Wine Vinegar 2 tablespoons
- Meyer Lemon Juice 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the grill or barbecue.
Step 2
Remove the stems from the mushrooms (they will not be needed).
Step 3
Place the mushrooms, peppers, and tomatoes on a grill rack brushed with vegetable oil. Cook, turning occasionally, for about 10-15 minutes, until the skin of the vegetables starts to char and the mushrooms darken.
Step 4
Transfer the peppers to a plastic bag, seal tightly, and let sit for 10 minutes. Peel the skin off the peppers, then the tomatoes. Finely chop the peppers, tomatoes, and mushrooms. Transfer to a bowl.
Step 5
Add the finely chopped green onions, minced garlic, cumin, salt, pepper, cilantro, olive oil, vinegar, and lemon juice. Gently mix, cover with plastic wrap, and chill for 1 hour.
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