Roasted mushroom and pepper salad.

This is one of my favourite summer salads that I start to make once the BBQ season is here! Simple and fast, no fuss and very healthy.

Serves 2.
You’ll need:
2 large tomatoes
1-2 small cucumbers
2 medium sweet peppers
250 grams of sliced mushrooms (I used champignon mushroom)
1 tbsp olive oil
1 tbsp soy sauce
vegetable spices on your choice

How to:

You can use either grill or oven (under the broiler), whichever you like.

If you use grill: place the clean peppers on the grill top. Turn your pepper frequently, as needed until the skin has turned completely black and starts to blister, wait till the entire skin turns black. Then remove from the grill and place it into the bowl. Once cooled (let them lay for 10-15 minutes) peel off the skin.

If you use oven: Broil under medium heat, turning frequently, as necessary, until the entire pepper skin has turned black and blistery. Then remove from the oven and let them cool, peel off skin after.

Prepare the mushrooms at the same time as the pepper, just remember to watch them carefully as they burn fast.

Dice tomatoes, cucumbers, mix with the sliced roasted peppers and mushrooms.  Add olive oil, soy sauce and vegetable seasoning, mix together and serve.

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