Marinated Portobello Mushrooms and Red Peppers
From Gem's Vegetarian Cooking
Source: Mommy Logan
- 2 lg portobello mushrooms
- 1 lg red bell pepper
- 1/4 cup extra-virgin olive oil
- 3 tbs balsamic vinegar
- 1 tbs lemon juice, fresh
- 1 tsp salt
Wash, slice, place in a bowl mushrooms and bell pepper. Combine oil, vinegar, salt, and lemon juice over vegetables. Cover bowl and let stand 8 - 48 hrs.
Preheat oven to 400 degrees.
Spoon vegetables into baking tray with sides to watch juices. Leave extra juices in the bowl.
bake 15 minutes or until mushrooms are tender.
Assemble sandwiches with lettuce, tomato slices, sprouts, etc.
If the vegetables are to be used in one meal, use the excess marinade for salad dressing or as a drizzle for other grilled or roasted vegetables.
If you have extra vegetables place back in bowl with the marinade and enjoy them later.
