MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Portobellos With Rosemary Roasted Vegetables
Categories: Vegetables
Yield: 4 Servings

1 lg Red onion; chopped
1 lg Yellow bell pepper;
- seeded & chopped
1 md Zucchini; chopped
1/3 c Olive oil
2 tb Fresh rosemary or other
- herb; coarsely chopped
Salt
Black pepper; freshly ground
1 lg Ripe tomato; chopped
4 lg Portobello mushroom caps;
- gills scraped out

Preheat the oven to 425?F and heat your gas, charcoal, or stovetop
grill. In a large bowl, combine the onion, bell pepper, zucchini, 1/4
cup olive oil, rosemary, and salt & pepper to taste. Toss to coat the
vegetables with the oil, then spread them in a single layer on a
rimmed baking sheet. Roast until tender and lightly browned, about
25 minutes.

Reduce the oven temperature to 275?F. Add the tomato to the roasted
vegetables, stirring to combine, and return to the oven to keep warm.

Brush the mushrooms with the remaining olive oil and grill until
tender and lightly charred on the outside, about 5 minutes per side.

To serve, arrange the portobello caps gill side down on 4 individual
plates and top with the roasted vegetable mixure.

Variation:

For a more substantial entree, grill 4 vegan burgers or seitan
cutlets along with the mushrooms. To serve, place a burger on each
plate, top each with a mushroom cap, and top with the roasted
vegetables.

Recipe by Vegan Planet by Robin Robertson

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