Grilled Portobello And Red Pepper Salad With Rosemary Dressing - cooking recipe

Ingredients

7 large portabella mushrooms, stemmed (about 2 lbs)
2/3 cup olive oil
2 large red bell peppers
1 tablespoon red wine vinegar
1 tablespoon chopped fresh rosemary
1 clove garlic, peeled
1 (5 ounce) package mixed baby greens

Preparation

Prepare barbeque (medium heat).
Brush both sides of mushrooms with 1/3 cup olive oil.
Place whole mushrooms and whole red bell peppers on grill rack.
Grill till mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers.
Transfer mushrooms to a plate.
Enclose bell peppers in a paper bag.
Let stand for 10 minutes.
Peel and seed peppers.
Cut mushrooms and bell peppers into 1/2 inch wide strips.
Season mushrooms and peppers with salt and pepper to taste.
Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor.
With machine running, gradually add the remaining 1/3 cup of olive oil and proces until well blended.
Season dressing with salt and pepper to taste.
Arrange mixed greens on a large platter.
Top with mushroom strips, and then red bell pepper strips.
Drizzle dressing over all and serve.