Grilled Peppers and Mushrooms

Name: Grilled Peppers and Mushrooms
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams package baby portobello mushrooms; 4 larges assorted bell peppers, cut into 2-inch-wide strips; 2 Tbsps coarse-grained Dijon mustard; 0 teaspoons coarsely ground pepper; 1 Tbsp honey; 118 milliliters olive oil; 1 large red onion, thickly sliced; 1 teaspoons salt; 59 milliliters white balsamic vinegar

Grilled Peppers and Mushrooms might be just the side dish you are searching for. This recipe makes 8 servings with 167 calories, 2g of protein, and 14g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. If you have onion, dijon mustard, honey, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 50 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Reserve 2 Tbsp. mixture; cover and chill. Stir bell peppers and next 2 ingredients into remaining vinegar mixture. Cover and chill 30 minutes.

Ingredients you will need

Bell Pepper

Vinegar

Cooking Oil

Equipment you will use

Whisk

Preheat grill to 350 to 400 (medium-high) heat.

Equipment you will use

Grill

Remove vegetables from vinegar mixture; discard mixture. Grill vegetables at the same time, placing peppers skin side down on cooking grate. Grill vegetables, covered with grill lid, 6 minutes or until peppers look blistered and grill marks appear. Turn all vegetables, and grill about 2 more minutes or until crisp-tender.

Ingredients you will need

Vegetable