Grilled Tomato, Bell Pepper, and Portobello Salad

Southern Living
Grilled Tomato, Bell Pepper, and Portobello SaladRecipe
6 servings


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3 portobello mushrooms
3 medium-size green bell peppers
3 tomatoes
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
Garnishes: lemon slices, chopped green onions


Remove stems from mushrooms; reserve for another use.

Grill mushrooms, bell peppers, and tomatoes, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until peppers and tomatoes look blistered and mushrooms are blackened, turning occasionally.

Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Peel tomatoes. Chop peppers, tomatoes, and mushrooms.

Stir together grilled vegetables, green onions, and next 8 ingredients. Cover and chill 1 hour. Garnish, if desired.

Created date

December 1998