Grilled Vegetable and Mushroom Salad

Salads | Spanish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled Vegetable and Mushroom Salad

Ingredients

Porcini Mushrooms - 3 pieces
Orange Bell Peppers - 3 pieces
Tomatoes - 3 pieces
Scallions - 3 stalks
Garlic - 2 cloves
Ground Cumin - 1 teaspoon
Salt - ½ teaspoon
Ground Black Pepper - ½ teaspoon
Chopped Green Onions - 2 tablespoons
Olive Oil - 2 tablespoons
Red Wine Vinegar - 2 tablespoons
Meyer Lemon Juice - 1 tablespoon

Step by Step guide

Step 1

Preheat the grill or barbecue.

Step 2

Remove the stems from the mushrooms (they will not be needed).

Step 3

Place the mushrooms, peppers, and tomatoes on a grill rack brushed with vegetable oil. Cook, turning occasionally, for about 10-15 minutes, until the skin of the vegetables starts to char and the mushrooms darken.

Step 4

Transfer the peppers to a plastic bag, seal tightly, and let sit for 10 minutes. Peel the skin off the peppers, then the tomatoes. Finely chop the peppers, tomatoes, and mushrooms. Transfer to a bowl.

Step 5

Add the finely chopped green onions, minced garlic, cumin, salt, pepper, cilantro, olive oil, vinegar, and lemon juice. Gently mix, cover with plastic wrap, and chill for 1 hour.