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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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