Name: Grilled Portobello Mushroom and Bell Pepper Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 5 ounces Spring Green Mix; 2 hearts Romaine Hearts (chopped); 2 cups Red Cabbage (thinly sliced); 1/4 cup Olive Oil; 1 teaspoon Sea Salt; 2 large Portobello Mushrooms; 2 large Bell Peppers (colors of choice, cored and halved); 1 pasilla pepper Pasilla Pepper (cored and halved); 1 cup Black Beans (drained and rinsed); to taste Marie’s® Roasted Tomato with Parmesan & Basil Vinaigrette

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One of my favorite summer meals has to be the Grilled Portobello Mushroom and Bell Pepper Salad. Imagine a warm evening, the sun setting as you fire up the grill, surrounded by the fresh scents of nature. The moment those juicy, marinated portobello mushrooms and vibrant bell peppers hit the grill, everything changes. The smoky aroma fills the air, beckoning everyone to gather around. Each bite of this salad bursts with flavor, and it’s a great way to showcase fresh, seasonal produce. Whether you’re hosting a backyard barbecue or simply enjoying a quiet dinner, this dish brings joy and satisfaction. I often make this salad when I want something light yet filling, and the combination of grilled vegetables and fresh greens never fails to impress. Plus, it’s so easy to whip up!

Recipe Snapshot

Total Time:
35 mins

Prep Time:
15 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
250 kcal

Protein:
8 g

Diet:
Keto, Paleo, Whole30

Fat:
12 g

Tools Used:
Mixing Bowl, Chef’s Knife, Baking Sheet

Why Try This Grilled Portobello Mushroom and Bell Pepper Salad

Rich in Flavor

There’s something magical about the charred flavor of grilled vegetables. The portobello mushrooms absorb all the grill’s smoky goodness while becoming tender and juicy. The bell peppers offer a sweet contrast, making each bite a delightful experience.

Healthy and Refreshing

This salad is not only delicious but also packed with nutrients. The mix of greens, including spring greens and romaine hearts, provides a refreshing crunch that complements the grilled veggies beautifully.

Versatile Ingredients

You can easily customize this salad based on what you have on hand. Swap the black beans for quinoa or add different seasonal vegetables. It’s the kind of recipe that encourages creativity!

Perfect for Any Occasion

Whether you’re planning a light lunch, a picnic, or a dinner party, the Grilled Portobello Mushroom and Bell Pepper Salad fits right in. It caters to various dietary preferences, making it a great crowd-pleaser.

Quick and Easy

This dish comes together quickly! You can fire up the grill, prepare the salad, and serve it within a short time. It’s perfect for busy weeknights when you want something healthy without spending hours in the kitchen.

Impressive Presentation

The vibrant colors of the grilled vegetables against the fresh greens make this salad look stunning. It’s a dish you’ll be proud to serve and share with friends and family, making any meal feel like a special occasion.

Ingredient List for Grilled Portobello Mushroom and Bell Pepper Salad

In this recipe, we focus on fresh, wholesome ingredients that come together to create a delightful medley of flavors and textures. Each component plays a vital role, contributing to a well-rounded dish that’s satisfying and nutritious. The key players include portobello mushrooms, which provide a meaty texture, bell peppers for sweetness, and a variety of greens for freshness.

Spring Green Mix: A mix of tender, leafy greens that adds a refreshing crunch and nutrients.
Romaine Hearts: Crisp and crunchy, these hearts add a satisfying texture to the salad.
Red Cabbage: Thinly sliced for a lovely color and added crunch.
Olive Oil: A healthy fat that brings richness and helps in grilling.
Sea Salt: Enhances the flavors of the vegetables.
Portobello Mushrooms: Juicy and flavorful, they are the star of the dish.
Bell Peppers: Sweet and vibrant, they add color and taste to the salad.
Pasilla Pepper: Adds a mild heat and depth of flavor.
Black Beans: Provide protein and make the salad more filling.
Marie’s® Roasted Tomato with Parmesan & Basil Vinaigrette: A flavorful dressing that ties all the ingredients together.

Recipe Directions for Grilled Portobello Mushroom and Bell Pepper Salad

Cooking this Grilled Portobello Mushroom and Bell Pepper Salad is an enjoyable experience, and each step brings you closer to a delicious meal. Let’s get started!

Preheat your grill to medium-high. This step is crucial as it helps achieve those perfect grill marks and smoky flavor.
Generously coat the portobello mushrooms, bell peppers, and pasilla pepper with olive oil, ensuring they’re well-covered. Sprinkle with sea salt to enhance their flavor.
Place the vegetables on the preheated grill and cover. This helps them cook evenly and gain that wonderful grilled taste.
Cook the bell peppers and pasilla pepper for about 3 to 8 minutes per side. Keep an eye on them! You want them to be tender but not mushy.
Meanwhile, place the portobello mushrooms on the grill. Cook them for 5 to 8 minutes per side. Look for deep grill marks and a nice browning on the edges.
Once the vegetables have reached your desired doneness, transfer them to a cutting board and let them cool for a few minutes.
Once cool enough to handle, slice the bell peppers and portobello mushrooms into strips for easy mixing.
In a large salad bowl, add the spring greens mix, romaine hearts, and red cabbage. Toss them together to combine.
Now, drizzle in your desired amount of Marie’s® Roasted Tomato with Parmesan & Basil Vinaigrette—about 3 to 4 tablespoons should suffice. Toss until everything is well-coated.
Finally, serve the salad topped with the grilled vegetables and a generous helping of black beans. Enjoy every bite of this flavorful dish!

Things Worth Knowing

Grilling Temperature: Ensure your grill is properly heated to achieve the best flavor and texture. A medium-high setting is ideal for vegetables.
Vegetable Variations: Feel free to experiment with other vegetables such as zucchini, asparagus, or even sweet corn for added flavor.
Marinade Time: If you have time, let the mushrooms and peppers marinate in olive oil and seasoning for at least 30 minutes for deeper flavor.
Veggie Freshness: Use fresh vegetables for the best flavor and texture. Wilted or overly soft veggies will not give the same result.

Substitutions and Tips

Cooking the Grilled Portobello Mushroom and Bell Pepper Salad can be even more delightful with these tips and substitutions:

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may lose some crunch, but it will still taste delicious.
Freezing: While it’s not ideal to freeze this salad, you can freeze grilled vegetables separately and use them later in other dishes.
Pairing: This salad pairs beautifully with grilled chicken or fish for those looking to add protein.
Dressings: Experiment with different vinaigrettes or dressings to find your favorite flavor combination.
Grain Addition: For extra heartiness, consider adding cooked quinoa or farro to the salad.
Herbs: Fresh herbs such as basil or cilantro can elevate the flavor even more—just sprinkle them on top before serving.

Serving Ideas for Grilled Portobello Mushroom and Bell Pepper Salad

Serving the Grilled Portobello Mushroom and Bell Pepper Salad can be as creative as you like! Here are some fun ideas:

Light Lunch: Serve it as a refreshing lunch option, either on its own or with a side of whole grain bread for some added carbs.
Picnic Favorite: Pack the salad for a picnic; it travels well and is even better when enjoyed outdoors!
BBQ Companion: This salad pairs perfectly with grilled meats, making it a great side dish for barbecues and outdoor gatherings.
Seasonal Celebrations: Enjoy this salad during summer gatherings or potlucks where fresh veggies shine.
Storage Tips: Make a large batch and store it in the fridge for a couple of days, providing quick and healthy meal options throughout the week.
Garnishing: Garnish with toasted seeds or nuts for an extra crunch and nutrition boost.

FAQ

Absolutely! This salad is very versatile. You can easily swap the grilled vegetables for whatever is in season or what you have on hand. Consider adding zucchini, asparagus, or even sweet corn for a different flavor profile. Just remember to adjust the grilling time based on the vegetables’ cooking requirements.

This salad is already vegan-friendly, especially if you choose a plant-based dressing. Simply ensure that the Marie’s® Roasted Tomato with Parmesan & Basil Vinaigrette is vegan, or you can whip up your own dressing using olive oil, vinegar, and your favorite herbs. The key is to enjoy the fresh flavors without any animal products!

To store any leftovers, keep the salad in an airtight container in the refrigerator. It should last about three days. However, the greens may wilt over time, so it’s best to add the dressing just before serving to maintain their crispness. If you have grilled vegetables left over, they can also be stored separately and added to other meals.

Yes, you can prepare the components of the salad in advance! Grill your vegetables ahead of time and store them in the fridge. Just mix the salad ingredients together and add the dressing right before serving to keep everything fresh. This makes it a fantastic option for meal prep or entertaining!

Conclusion

The Grilled Portobello Mushroom and Bell Pepper Salad is truly a celebration of fresh, vibrant ingredients and smoky flavors. It’s not just a meal; it’s an experience that brings people together. I encourage you to try this delightful salad for your next gathering or a simple weeknight dinner. You’ll love how easy it is to prepare and how rewarding it feels to enjoy such a healthy dish. So fire up that grill and savor every delicious bite!