Ingredients
-
4
-
4
-
2
-
2
-
2
-
1
-
-
1/4
-
1
-
-
-
-
-
-
Directions
Grilled Mushroom, Tomato and Basil Salad, With summer coming here in Aus I want to start to eat more salads but I want healthy variety (not just the regular tomato, lettuce, cucumber thingy) – found this great little recipe book from the Women’s Weekly called Simply Salads, so posting recipes here to keep and try , I made this in the oven, and served as a warm side to roast chicken I did follow the ingredient ‘s nearly exactly I did substitute with sliced portabella mushroom’s for convenience, and it did help that they were on special pricing today 😉 And also used homegrown cherry tomatoe’s The vinagariette did make a vast difference to the added flavour, and as a warm side this family thoroughly enjoyed this warm salad I will make this again Pat, and thank you for a brilliant way to use mushrooms and tomatoes
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Steps
|
1
Done
|
Combine Mushrooms, Tomato, Oil, Vinegar and Garlic in a Medium Bowl. |
|
2
Done
|
Cook Mushrooms and Tomatoes on Heated Oil Grill Plate (or Grill on the B-B-Q Until Browned Lightly and Heated Through. |
|
3
Done
|
Meanwhile, Make Balsamic Vinaogrette - Put Ingredients Into Screw Top Jar, Put on Lid and Shake Well. |
|
4
Done
|
Divide Mushrooms Among Plates; Top With Tomato and Basil and Drizzle With Vinaigrette. |
