Grilled Vegetable Salads in Portobello Bowls
By Veronica Callaghan
Grilled Vegetable Salads in Portobello Bowls
By Veronica Callaghan
Yield/Serves:
Maked 4 servings
- 16 grape or cherry tomatoes
- 1 yellow pepper
- 1 red pepper
- 1 small Vidalia onion
- 4 large portobello mushroom caps
- 1 to 2 tablespoons extra-virgin olive oil
- 4 cups mixed greens
- 1 avocado, seeded, peeled and diced
- ½ cup freshly shaved Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
-
Walnut Pesto Dressing
- ¼ cup basil leaves, packed
- 2 tablespoons walnuts, chopped
- 1 teaspoon garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon water
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Preheat grill to medium high heat. Thread tomatoes onto a large metal skewer. Cut each pepper into 16 strips or pieces and thread onto 2 skewers. Cut the onion into wedges and thread onto a skewer. Gently scrape the gills from the underside of each mushroom and trim down the stem as far as possible.
- Lightly brush the vegetable skewers with oil and place on hot grill rack. Grill skewers, turning frequently, until vegetables are just tender and grill marks appear on all sides. Lightly brush each mushroom cap with oil and place directly on the grill rack. Grill for 3 minutes, then carefully flip with a spatula and grill for an additional 3 minutes. Caps should be lightly browned and just tender.
- Arrange 1 cup of the greens in the underside of each mushroom cap. Divide the grilled vegetables between the caps and then top with the avocado. Season the salads with the salt and pepper. Sprinkle each salad with Parmesan cheese shavings, evenly dividing. Then drizzle the salads with walnut pesto dressing.
- To make the walnut pesto dressing, combine the basil, walnuts, garlic, lemon juice, water, salt and pepper in a blender container. Blend until smooth.