Spanish-Style Grilled Mushrooms and Peppers
Grilled mushrooms and peppers have a Mediterrean flair with capers, manchego cheese, raisins and red wine. Unfortunately, we were out of red peppers but it was still delicious. Serve it warm or at room temperature.
8 large portobello or large mushroom caps
3 red bell peppers
4 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon raisins
2 tablespoons sherry vinegar
1 clove garlic, finely chopped
1 tablespoon capers
2 ounces Manchego cheese, shaved
Preheat grill. Remove stems from mushrooms and brush off any dirt. Cut peppers into quarters and remove seeds and membranes. Brush vegetables with a tablespoon of oil and sprinkle with 1/4 teaspoon each of salt and pepper. Cook vegetables over moderate heat until browned and tender, turning once or twice, 8 to 12 minutes.
Meanwhile, combine raisins and vinegar in a small bowl and allow to sit for 10 minutes. Stir garlic and remaining salt and pepper into the raisin-vinegar mixture. Gradually drizzle in remaining 3 tablespoons oil while whisking to thicken vinaigrette. Stir in capers, then taste and adjust seasoning.
To serve, slice mushrooms and peppers into strips. Spoon vinaigrette over vegetables and top with Manchego cheese.
Serves 4 to 6
Per serving (About 8.5oz/240g-wt.): 210 calories (150 from fat), 14g total fat, 3g saturated fat, 6g protein, 14g total carbohydrate (4g dietary fiber, 7g sugar), 10mg cholesterol, 450mg sodium