Grilling mushrooms crisps their edges and intensifies their delicious flavour.
- Portion size 6 servings
- Credits : Barbecue Plus: Summer 2005
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 194 mg
- Protein 2 g
- Calories 143.0
- Total fat 12 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
%RDI
- Iron 9.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 22.0
- Vitamin C 167.0
