Spanish-Style Grilled Portobello Mushrooms and Peppers

Serves 4 to 6

Capers, sherry vinegar and Manchego cheese bring Mediterranean flair to grilled mushrooms and peppers. This dish can be served warm or at room temperature. Leftovers are equally delicious, so you may want to consider doubling the recipe.

Ingredients

8 large portobello mushroom caps
3 red bell peppers, quartered
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

Method

Preheat grill. Brush mushrooms and peppers with a tablespoon of oil and sprinkle with ¼ teaspoon each of salt and pepper. Grill 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 let 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.

Nutrition

Per serving: 210 calories (130 from fat), 15g total fat, 3.5g saturated fat, 6g protein, 13g total carbohydrate (4g dietary fiber, 8g sugar), 10mg cholesterol, 540mg sodium

http://wholefoodsmarket.com/recipes/1355