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Recipe for :

Grilled Portobello Mushrooms, Sweet Peppers and Onions

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.


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

  • Prepare grill (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.

Serves 8

Martin James