Portobellos & roasted peppers w/ soy-balsamic Recipe

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Portobellos & roasted peppers w/ soy-balsamic

Artist:	_	Yield:	6
Categories:	Appetizers, Asian, Chinese, Ethnic, Herbs & Spices, Peppers, Roasted, Vegetables	Rating:	0
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Ingredients:

		1 ea Red bell pepper
		1 ea Green bell pepper
		1 ea Yellow bell pepper
3	tbsp	Olive oil
		2 ea Portobello mushrooms
		- (6- to 7-inch diameter)
		- stemmed, caps cut into
		- ?inch-wide slices
3	each	Garlic cloves, minced
1 1/2	tsp	Minced fresh rosemary
1 1/2	tsp	Minced fresh sage
8	cup	Mixed baby greens
		Soy-balsamic vinaigrette
3	tbsp	Balsamic vinegar
1	tbsp	Soy sauce
1/4	tsp	Dried crushed red pepper
1/3	cup	Olive oil

Procedures:

1	Roast peppers over gas flame or in broiler until skins are black all over.
2	Place in a covered bowl or paper bag and let stand 10 minutes.
3	Remove and discard peels and seeds from peppers.
4	Slice peppers ?inch thick.
5	(may be prepared up to 1 day in advance and refrigerated until ready to proceed).
6	in a large skillet, heat oil on medium high and saute mushrooms and garlic until tender.
7	Stir in rosemary and sage, and cook for another 30 seconds.
8	Let mixture cool to room temperature.
9	place mushrooms and peppers over greens on a large platter.
10	Dress with soy-balsamic vinaigrette (below).
11	soy-basalmic vinaigrette: whisk together vinegar, soy sauce and red pepper in a medium bowl.
12	Whisk in oil a little at a time.
13	Add salt and pepper to taste.
14	May be prepared 1 day in advance, and stored in the refrigerator in a covered container.
15	Allow dressing to come to room temperature, and whisk again before serving.
16	adapted by karen mintzias from a recipe in: bon appetit (january 1996)