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|  Message 25576  |
|  Ben Collver to All  |
|  Grilled Portobellos With Rosemary Roaste  |
|  28 Dec 25 04:55:15  |
 
TZUTC: -0800
MSGID: 35347.fidonet_cooking@1:105/500 2db6e8c6
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Portobellos With Rosemary Roasted Vegetables
Categories: Vegetables
Yield: 4 Servings
1 lg Red onion; chopped
1 lg Yellow bell pepper;
- seeded & chopped
1 md Zucchini; chopped
1/3 c Olive oil
2 tb Fresh rosemary or other
- herb; coarsely chopped
Salt
Black pepper; freshly ground
1 lg Ripe tomato; chopped
4 lg Portobello mushroom caps;
- gills scraped out
Preheat the oven to 425?F and heat your gas, charcoal, or stovetop
grill. In a large bowl, combine the onion, bell pepper, zucchini, 1/4
cup olive oil, rosemary, and salt & pepper to taste. Toss to coat the
vegetables with the oil, then spread them in a single layer on a
rimmed baking sheet. Roast until tender and lightly browned, about
25 minutes.
Reduce the oven temperature to 275?F. Add the tomato to the roasted
vegetables, stirring to combine, and return to the oven to keep warm.
Brush the mushrooms with the remaining olive oil and grill until
tender and lightly charred on the outside, about 5 minutes per side.
To serve, arrange the portobello caps gill side down on 4 individual
plates and top with the roasted vegetable mixure.
Variation:
For a more substantial entree, grill 4 vegan burgers or seitan
cutlets along with the mushrooms. To serve, place a burger on each
plate, top each with a mushroom cap, and top with the roasted
vegetables.
Recipe by Vegan Planet by Robin Robertson
MMMMM
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