During Thanksgiving Prep I was looking for another side to add that wouldn’t add many additional calories. Like usual in this instance, I cracked open the 3 latest issue of Southern Living and looked for good sides hidden within the pages. Hidden meaning that there might not be a scrumptious picture, but would be quality if it made the magazine. Bingo with the grilled peppers and mushrooms!
For the first time making them, we grilled them individually. After losing several through the grate, we decided that skewers would be helpful for that step. We’ve also tried green beans in another iteration. While good, they didn’t hold a candle to the peppers and mushrooms.
We’ve had them at least 3 times since Thanksgiving and I think these will be the vegetable/side of choice for 2012!
1/4 c. white balsamic vinegar (can substitute white vinegar)
2 Tbsp. coarse-grained Dijon mustard
1 Tbsp. honey
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1/2 c. olive oil
4 large, assorted bell peppers cut into 2-inch wide strips
1 large red onion, thickly sliced
1 (8 oz.) package baby portobello mushrooms.
Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Reserve 2 Tbsp. mixture; cover and chill. Stir bell peppers and next 2 ingredients into remaining vinegar mixture. Cover and chill 30 minutes.
Pre-heat grill to 350 degrees. Remove veggies from mixture and place on grill (peppers skin side down). Grill veggies (with lid covered) until peppers look blistered and grill marks appear. Turn veggies and grill them 2 more minutes.
Drizzle with reserved vinegar mixture. We didn’t do this, but I’m sure it would be good.
The Bibliography: Southern Living, October 2011