Recipe for Grilled Portobello Mushrooms, Sweet Peppers and Red Onions 
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Yield:
8
Ingredients:
Amount Ingredient
1/4 cup extra-virgin olive oil
1/2 cup balsamic vinegar
2 tsp finely-minced thyme
1 tsp finely-grated lemon zest
1/2 lb large portobello mushrooms stemmed
2 lrg red bell peppers halved, stemmed,
and seeded
2 lrg yellow bell peppers halved, stemmed,
and seeded
2 lrg red onions peeled, and
sliced in thick rounds
Salt to taste
Freshly-ground black pepper to taste
Tender greens for garnish
Instructions:
Instructions: Combine oil, balsamic vinegar, thyme and zest in bowl and whisk.

Scrape off black gills under mushroom caps and discard. Wipe caps with damp cloth. Brush mushrooms generously with balsamic mixture and grill quickly over hot coals or under broiler.

Brush peppers and onions with balsamic mixture and cook until crisp-tender.

Slice vegetables thickly on diagonal, toss gently and season with salt and pepper. Arrange on plates with greens and sprouts.

This recipe yields 8 side-dish servings.

Wine Suggestions: Try a rich Cabernet, Merlot or Syrah.

Description: "You can make this extremely simple recipe indoors under the broiler in chilly weather - or even over hot coals outdoors."

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