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Grilled Tomato, Bell Pepper, and Portobello Salad

Yield 6 servings


  • 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

How to Make It

  1. Remove stems from mushrooms; reserve for another use.

  2. 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.

  3. 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.

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