Grilled Peppers And Mushrooms Recipes

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GRILLED PEPPERS



Grilled Peppers image

The marinade for this grilled pepper recipe combines healthy olive oil with lemon juice and a bit of Worcestershire sauce for tangy flavor. So easy but oh so good.

Provided by Karen Ciancio

Categories     Side Dish

Time 30m

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon thyme
1 teaspoon basil
salt and pepper to taste
6 - 8 peppers (assorted colors look best)

Steps:

  • Mix all the marinade ingredients together and set aside. Cut the peppers into 2 or 4 pieces. Place the pieces on a plate and season them. Pour the marinade over the pieces and marinade for 15 minutes.
  • Oil the grill and set it to medium heat. Cook the peppers over medium heat, turning often and basting occasionally until they are softened and the skin is blackened in spots.

Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

GRILLED MUSHROOMS AND ONIONS IN FOIL



Grilled Mushrooms and Onions in Foil image

Onions and mushrooms are sliced, seasoned, and wrapped inside a durable packet of foil, crimped to seal, and placed on the grill. Super easy with big, bold flavor. A fantastic topper for steaks, potatoes, etc.

Provided by Tigerflip

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 4

Number Of Ingredients 6

aluminum foil
2 large white onions, sliced into 1/4-inch rings
8 ounces baby bella mushrooms, sliced
2 cloves garlic, thinly sliced
4 tablespoons butter, cut into 4 pieces
5 tablespoons steak seasoning (such as Dale's®)

Steps:

  • Preheat an outdoor grill for medium heat.
  • Fold an 18-inch wide piece of aluminum foil so it is square.
  • Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
  • Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 3529.4 mg, Sugar 4.2 g

BEST GRILLED VEGETABLES WITH ITALIAN MARINADE



Best Grilled Vegetables with Italian Marinade image

Zucchini, bell pepper, onions, and mushrooms become sweet and savory when cooked on the grill. With just a bit of olive oil and sprinkling of Italian seasoning, this cooking method is simple and lets the vegetables natural goodness shine through.

Provided by Marisa Franca

Categories     Side Dish     Vegetables

Time 25m

Number Of Ingredients 13

4 colored bell peppers (cleaned and cut into large pieces )
2 small zucchini (sliced into 1/2" thick )
1 onion (peeled and cut vertically into long slices )
8 oz mushrooms (cleaned and whole if small or halved if larger)
2 tbsp olive oil (extra virgin )
1 tbsp Italian seasoning
Kosher Salt
Freshly ground black pepper
Basil leaves for sprinkling on top
3 tbsp olive oil (extra virgin)
1 garlic clove (minced)
1/2 fresh lemon (squeezed )
Kosher salt and freshly ground pepper

Steps:

  • Place all the vegetables in large bowl with the olive oil and Italian seasoning. Toss to combine.
  • Preheat grill to medium high heat. Spray the grill pan with vegetable spray oil.
  • Pour the vegetables into the grill pan and place pan on baking sheet for easy transport.
  • Place the basket on the grill and close the lid. Cook for about 15 minutes stirring with the wooden spoon occasionally. Don't overcook. You want the veggies crisp tender.
  • Take the grill basket off of the grill with oven mitts and place on the baking sheet.
  • Pour the veggies into a serving bowl and sprinkle lightly with salt and pepper.
  • Pour the marinade over the veggies and mix well. Taste and add salt and pepper if necessary.
  • Sprinkle with the fresh basil and serve immediately.
  • Whisk the oil, lemon juice, garlic, salt and pepper together.
  • Pour over the grilled vegetables and mix well.

Nutrition Facts : Calories 138 kcal, Carbohydrate 7 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Sodium 5 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GRILLED TRI-COLORED PEPPER & MUSHROOM SALAD



Grilled Tri-Colored Pepper & Mushroom Salad image

Fire up the grill! A trio of colorful peppers and fresh Portobello mushroom caps start you off to making this glorious Healthy Living salad for six.

Provided by My Food and Family

Categories     Peppers

Time 20m

Yield Makes 6 servings.

Number Of Ingredients 5

1 green pepper
1 red pepper
1 yellow pepper
1/2 lb. portobello mushroom caps
3/4 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided

Steps:

  • Cut peppers into quarters; place in large bowl. Add mushrooms and 1/4 cup of the dressing; toss to coat. Meanwhile, preheat grill to medium heat.
  • Remove vegetables from dressing; discard dressing. Grill vegetables 8 to 10 min. or until crisp-tender, turning and brushing occasionally with 1/4 cup of the remaining dressing. Slice mushrooms; place in bowl.
  • Add peppers and remaining 1/4 cup dressing; toss to coat.

Nutrition Facts : Calories 50, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

GRILLED BELL PEPPERS, ONION AND MUSHROOMS



Grilled Bell Peppers, Onion and Mushrooms image

Looking for a side dish recipe to compliment your meats? Then check out this grilled vegetables medley of bell peppers, onion and mushrooms.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1/2 teaspoon peppered seasoned salt
1/2 teaspoon dried basil leaves
8 to 12 fresh whole mushrooms (3/4 to 1 inch in diameter)
1 medium onion, cut into thick wedges
1 green bell pepper, quartered lengthwise
1 red bell pepper, quartered lengthwise

Steps:

  • Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
  • When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
  • Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 3 g

PEPPERS, ONIONS AND MUSHROOMS



Peppers, Onions and Mushrooms image

This is a lower fat, less expensive version of my Mushroom Duxelle recipe#155924. This also freezes so well that it is worth making large quanities...especially when any of the ingredients are on sale.

Provided by Happy Harry 2

Categories     Onions

Time 1h5m

Yield 12

Number Of Ingredients 11

4 red peppers
2 yellow peppers
1 green pepper
2 red onions
2 white onions
25 medium button mushrooms
2 -4 garlic cloves, minced (optional)
2 tablespoons canola oil
1/2-1 teaspoon salt
1 teaspoon black pepper, fresh ground
red pepper flakes (optional)

Steps:

  • Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
  • Using large skillet, heat oil over medium-high heat.
  • Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
  • Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
  • Add mushrooms, combining well.
  • Add black pepper, garlic, and pepper flakes.
  • Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
  • Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
  • Remove skillet from heat. Stir.
  • Allow to cool. Peppers and mushrooms should still have body to them.
  • I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
  • I have kept this mix frozen for over a year without change in flavor.

Nutrition Facts : Calories 65.4, Fat 2.7, SaturatedFat 0.2, Sodium 101.7, Carbohydrate 9.9, Fiber 2.2, Sugar 4.1, Protein 2.3

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS



Grilled Portobello Mushrooms, Sweet Peppers and Onions image

Categories     Mushroom     Onion     Pepper     Vegetable     Vegetarian     Grill/Barbecue     Bon Appétit

Yield Serves 8

Number Of Ingredients 8

1/2 cup balsamic vinegar
1/4 cup olive oil (preferably extra-virgin)
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
6 4-inch portobello mushrooms, stemmed, gills cut out and discarded
2 large red bell peppers, halved, seeded
2 large yellow bell peppers, halved, seeded
2 large red onions, cut into 1/2-inch-thick rounds

Steps:

  • Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
  • Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
  • Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.

GRILLED PEPPERS, LEEKS AND PORTOBELLO MUSHROOMS



Grilled Peppers, Leeks and Portobello Mushrooms image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 red bell pepper, cored, seeded, and quartered
1 yellow bell pepper, cored, seeded, and quartered
2 medium leeks, trimmed, halved lengthwise, and cleaned
2 portobello mushroom caps, stemmed and gills removed
Kosher salt and freshly ground black pepper, as needed
1/4 cup extra-virgin olive oil
2 cloves garlic, minced

Steps:

  • Build a charcoal fire or preheat gas grill.
  • Place all of the vegetables on a baking sheet, season generously with salt and pepper, and toss with the olive oil and garlic.
  • Place the vegetables, cut side down, on the grill. Cook for a few minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.

Nutrition Facts : Calories 180 calorie, Fat 14 grams, Fiber 3 grams

GRILLED MUSHROOMS, FENNEL, AND PEPPERS



Grilled Mushrooms, Fennel, and Peppers image

Select very fresh and firm vegetables for grilling; don't salt while cooking or they will lose their moisture.

Provided by Martha Stewart

Number Of Ingredients 9

2 pounds large wild mushrooms, such as portobello (any large white mushrooms may be substituted)
6 bulbs baby fennel, or 3 large bulbs
3 red peppers
3 yellow peppers
Extra-virgin olive oil
4 cloves garlic, chopped
Freshly ground pepper
Salt
Chopped herbs, such as tarragon, parsley, or basil (optional)

Steps:

  • Remove stems from mushrooms and use for stock or salad. Cut baby fennel bulbs in half; if using large bulbs, cut into 1/2-inch-thick lengthwise slices. Quarter each pepper lengthwise, and seed.
  • Toss vegetables with olive oil, garlic, and pepper, using just enough oil to coat them lightly.
  • Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Place mushrooms on hottest part of grill, gill side down. Turn after 3 to 5 minutes. Cook until caps fill with juice, then remove from grill and season with salt and herbs, if desired.
  • Repeat with fennel and peppers, but cook on a cooler part of grill. Avoid charring fennel before inside has softened; it should take 10 to 15 minutes to cook. Serve hot or at room temperature.

GRILLED PORTOBELLOS WITH CHILE SAUCE, SOUR CREAM AND CORN NUTS



Grilled Portobellos With Chile Sauce, Sour Cream and Corn Nuts image

This is a wonderful vegetarian main dish to serve in the center of your table, with tortillas or rice and a zesty green salad. Be sure to ventilate your kitchen well when you're grilling the mushrooms and onions indoors, but, if weather permits, you can always grill them outdoors. If you'd like to make this less spicy, then feel free to leave out the dried chiles, making a simple bell pepper sauce instead. Keep this dish vegan by swapping out the sour cream for a nondairy alternative.

Provided by Yotam Ottolenghi

Categories     dinner, vegetables, main course, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 large red bell pepper, quartered, stem and seeds removed
1 large plum or vine tomato, halved
1/2 yellow onion, peeled and cut into 4 wedges
7 tablespoons/105 milliliters olive oil, plus more for greasing the pan
Kosher salt (Diamond Crystal)
1 (10-gram) dried guajillo chile, stem and seeds removed
About 2 dried chipotle chiles (5 grams), stem and seeds removed
2 cups/500 milliliters boiling water
1/3 cup/75 grams sour cream
2 tablespoons lime juice
8 large portobello mushrooms (about 2 1/2 pounds/1.1 kilograms total), stems removed
1 red onion, peeled and cut into 6 wedges, layers roughly separated
1 teaspoon cumin seeds, toasted and roughly crushed in a mortar and pestle
2 garlic cloves, minced
2 teaspoons maple syrup
1/3 cup/30 grams salted, roasted corn nuts, roughly chopped
2 tablespoons fresh oregano leaves

Steps:

  • Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. Add the bell pepper, tomato and yellow onion to a medium parchment-lined rimmed baking tray, and toss with 1 1/2 teaspoons oil and a small pinch of salt.
  • Arrange the peppers and tomatoes skin side up on the parchment, and roast for 22 minutes, or until softened in places. Set aside, and when cool enough to handle, peel and discard the pepper and tomato skins.
  • As the vegetables cook, add the dried chiles to a medium heatproof bowl and pour over enough boiling water to fully submerge. Weigh down the chiles with a small saucer and let sit for 20 minutes to rehydrate.
  • In a small bowl, whisk together the sour cream, a tablespoon of lime juice and a tiny pinch of salt until smooth. Set aside.
  • Place a well-greased grill pan over high heat and ventilate your kitchen well. In a large bowl, gently toss together the mushrooms, red onion, 3 1/2 tablespoons oil and 3/4 teaspoon salt.
  • Once your grill is hot enough, add half the mushrooms, cap side down, and half the onions. Grill the mushrooms for 5 minutes, then flip them over and grill for another 3 minutes, or until nicely charred and cooked through. Grill the onions for 4 to 5 minutes, flipping as necessary, until charred and softened (don't worry if the layers separate further). Transfer to a large bowl. Repeat with the remaining mushrooms and onions. When ready, toss the grilled vegetables with half of the cumin seeds, the remaining tablespoon of lime juice and 1 tablespoon of oil.
  • Once the chiles have soaked, remove them, discarding the water. Roughly chop the chiles, then add to a blender along with the roasted vegetables, garlic, maple syrup, 1/3 cup plus 1 tablespoon/100 milliliters of fresh water, the remaining 2 tablespoons of oil and 3/4 teaspoon salt. Blitz until completely smooth and silky. If the mushrooms aren't finished cooking, transfer the sauce to a small saucepan over medium heat, and gently warm through, stirring occasionally.
  • Pour the warm chile sauce onto a large platter with a lip, swirling to cover the surface of the plate. Use a spoon to drizzle over the sour cream, then top with the mushrooms, onions and any remaining juices. Sprinkle over the remaining cumin seeds, half the corn nuts and all the oregano, serving the remaining corn nuts alongside.

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