Grilled Portobello Mushrooms, Red Pepper, and Garlic Croutons
NOTE: This
grilled bread salad can be served as a side dish or even better as
a first course for an outdoor grilled meal for four. The grilled
croutons will become soggy fairly quickly. If you prepare this dish
in advance, do not add them until just before
serving.
5 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
1 teaspoon grated zest and 1 tablespoon juice from medium lemon Salt and ground black pepper
2 large portobello mushrooms, cleaned with damp cloth and stems removed
1 large red bell pepper, cored, seeded, and cut into large wedges
4 1-inch-thick slices Italian bread
3 tablespoons minced fresh parsley leaves
INSTRUCTIONS:
1. Build a single-level fire (see figure 3). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.
2. Meanwhile, combine 4 tablespoons oil, garlic, lemon zest, and salt and pepper to taste in small bowl. Place mushrooms, red pepper, and bread slices on large platter; brush both sides of vegetables and bread with flavored oil.
3. Place vegetables and bread over medium-hot fire, making sure that gill-like undersides of mushrooms are facing up. Grill over medium-hot fire, turning pepper and bread once but leaving mushrooms as is, until vegetables and bread are streaked with dark grill marks, about 2 minutes for bread and 8 to 10 minutes for mushrooms and pepper.
4. Transfer grilled vegetables and bread to cutting board. Halve mushrooms, then cut into 1/2-inch-wide strips. Cut pepper into 1/4-inch-wide strips. Cut bread into 1-inch croutons.
5. Toss vegetables in large serving bowl with remaining 1 tablespoon oil, lemon juice, and parsley. Adjust seasonings. (Vegetables can be covered and kept at room temperature for 1 hour.) Stir in croutons and serve immediately.