Grilled Oyster Mushrooms and Peppers
41 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 143 |
| pro | 2 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 194 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 9 |
| vit A | 22 |
| vit C | 167 |
| folate | 9 |
Grilling mushrooms crisps their edges and intensifies their delicious flavour.
Ingredients
Preparation
In separate large bowls, toss mushrooms and red peppers with 2 tbsp (25 mL) each of the oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender and browned, 8 minutes for mushrooms and 12 minutes for peppers. Transfer to platter. (Make-ahead: Let cool. Cover and set aside for up to 1 hour. Or refrigerate for up to 4 hours; let come to room temperature before serving.)
In small bowl, whisk together remaining oil, basil, vinegar, garlic, salt and pepper; drizzle over vegetables.
In small bowl, whisk together remaining oil, basil, vinegar, garlic, salt and pepper; drizzle over vegetables.
Source : Barbecue Plus: Summer 2005
- Keywords : Sides; Vegetarian; Grill/Barbecue; Make-Ahead; Mushrooms; Red pepper;
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