Instructions: Roast peppers over gas flame or in broiler until skins are black all over.

Place in a covered bowl or paper bag and let stand 10 minutes. Remove and discard peels and seeds from peppers. Slice peppers 1/4 inch thick. (May be prepared up to 1 day in advance and refrigerated until ready to proceed.)

In a large skillet, heat oil on medium high and saute mushrooms and garlic until tender. Stir in rosemary and sage, and cook for another 30 seconds.

Let mixture cool to room temperature.

Place mushrooms and peppers over greens on a large platter. Dress with Soy-Balsamic Vinaigrette (below).

SOY-BASALMIC VINAIGRETTE: Whisk together vinegar, soy sauce and red pepper in a medium bowl. Whisk in oil a little at a time. Add salt and pepper to taste. May be prepared 1 day in advance, and stored in the refrigerator in a covered container. Allow dressing to come to room temperature, and whisk again before serving.

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