Grilled Portabello Vidalia Tomato and Spina
Submitted by: AngelaMarie1971
Grilling fresh onions, tomatoes and mushrooms and adding them to a spinach salad with a homemade herb vinaigrette makes for a light and healthy meal.
Ingredients
- 2 Vidalia onions
- 4 large portabello mushroom caps
- 2 large red tomatoes
- 2 large yellow tomatoes
- 1/2 cup plus 4 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 bunch fresh basil, chopped
- 4 gloves garlic, minced
- 2 1/2 tablespoons balsamic vinegar
- 4 cups fresh spinach
- 4 turns freshly ground pepper
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Method
Spray grill rack of a gas grill and set to high. Cut onions into 3/4 inch slices. Place mushrooms, onions and tomatoes in a large bowl and sprinkle with 4 tablespoons olive oil and kosher salt. Toss to coat then place vegetables on grill. Grill portabellos and onions 4 minutes per side, and tomatoes 3 minutes per side. Transfer all vegetables to a large cutting board and coarsely chop. Prepare vinaigrette by combining basil, garlic and balsamic vinegar. Add remaining olive oil and whisk well. Divide spinach between 2 shallow bowls and top with chopped vegetable mixture. Sprinkle with ground pepper.
Notes:
Number of Servings: 2
Submitted by: AngelaMarie1971 ( See all of AngelaMarie1971 Recipes )
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