Wednesday, May 20, 2009

Fire Roasted Pepper and Mushroom Salad

This is a pretty easy dish to make if you already have the BBQ on. Fresh thyme really is a must here so you get those wonderful bursts of flavour when you bite down. I didn't even try to get the kids to eat this one, what with Son #1's professed hatred of both peppers and mushrooms.

Serves 4
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper
- 10 large white or cremini mushrooms
- juice of 1/2 lemon
- olive oil
- salt and pepper to taste
- fresh thyme sprigs

1. Roast peppers on the BBQ over med-hi heat for 12-15 mins, turning regularly, until skin is blistered and wrinkled. Place in a large bowl, cover with a plate, and steam for 10 mins.
2. While peppers are roasting, toss whole mushrooms in a bit of olive oil and place cap side down on the grill. Roast for about 10 mins, until mushrooms release most of their water.
3. Skin and seed peppers when they have cooled enough to touch. Dab off excess water and cut into chunks. Thickly slice mushrooms. Place peppers and mushrooms in a bowl, drizzle with a little olive oil, add lemon juice, and season to taste with salt and pepper.
4. Place in serving bowl and top with fresh thyme. Serve.