4 Reviews for Grilled Portobellos with Chopped Salad
Recommends this recipe
I loved this recipe. I didn't want to drag the grill out of the garage, so I just roasted the veggies. So good. Lemon, garlic and dill is always a winner. Next time I'd probably just blister the peppers without the vinaigrette over an open flame and roast the rest. You don't really need the cheese, but you can easily substitute the havarti Daiya wedges for a dairy-free version.
Very Flavorful Veggie Dish for a Warm Summer Night
The flavors of the grilled mushroom, fontina cheese and chopped vegetable salad were divine. I too used a grill pan and sprayed it before placing the vegetables on the grill. Will add a bit more spice to the dressing next time...basil, chives, lemon pepper...but other than that it was perfect. Oh, and I served it on a small bed of lettuce to make it even more filling. My carnivore husband loved it!
Fresh garlic, dill and lemon juice pull this all together into a satisfying meal fit for company. Use a grilling rack and spray it first. The beans, mushrooms and cheese make this filling and the grilled veggies top it off with color, flavor and nutrition. Great the next day if you have any leftovers. Get the largest portobellos you can find.
Serve it to company only after you make it for yourself with no time pressure. Fresh basil, garlic and lemon juice make this truly delicious. The portobellos and cheese make it satisfying and the leftovers, if you have any, are great the next day. Next time I will add fresh corn off the cob to the white beans. On your grill it helps to have a pan with grill holes in it, and use cooking spray.