TZUTC: -0800   
   MSGID: 35347.fidonet_cooking@1:105/500 2db6e8c6   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grilled Portobellos With Rosemary Roasted Vegetables   
    Categories: Vegetables   
         Yield: 4 Servings   
       
         1 lg Red onion; chopped   
         1 lg Yellow bell pepper;   
              - seeded & chopped   
         1 md Zucchini; chopped   
       1/3 c  Olive oil   
         2 tb Fresh rosemary or other   
              - herb; coarsely chopped   
              Salt   
              Black pepper; freshly ground   
         1 lg Ripe tomato; chopped   
         4 lg Portobello mushroom caps;   
              - gills scraped out   
       
     Preheat the oven to 425?F and heat your gas, charcoal, or stovetop   
     grill. In a large bowl, combine the onion, bell pepper, zucchini, 1/4   
     cup olive oil, rosemary, and salt & pepper to taste. Toss to coat the   
     vegetables with the oil, then spread them in a single layer on a   
     rimmed baking sheet. Roast until tender and lightly browned, about   
          25    minutes.   
        
     Reduce the oven temperature to 275?F. Add the tomato to the roasted   
     vegetables, stirring to combine, and return to the oven to keep warm.   
        
     Brush the mushrooms with the remaining olive oil and grill until   
     tender and lightly charred on the outside, about 5 minutes per side.   
        
     To serve, arrange the portobello caps gill side down on 4 individual   
     plates and top with the roasted vegetable mixure.   
        
     Variation:   
        
     For a more substantial entree, grill 4 vegan burgers or seitan   
     cutlets along with the mushrooms. To serve, place a burger on each   
     plate, top each with a mushroom cap, and top with the roasted   
     vegetables.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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