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.
Discover ground-breaking new supplements! SHOP & SAVE
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. |
