Grilled Oyster Mushrooms and Peppers
Grilling mushrooms crisps their edges and intensifies their delicious flavour.
Servings: 6
Ingredients:
| 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% |
-
1 lb (500 g) oyster mushrooms
3 sweet red peppers, quartered
1/3 cup (75 mL) extra-virgin olive oil
1/3 cup (75 mL) chopped fresh basil
2 tbsp (25 mL) balsamic vinegar
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
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
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