Grilled Tomato, Bell Pepper, and Portobello Salad

Yield: 6 servings

Ingredients

• 3  portobello mushrooms
• 3  medium-size green bell peppers
• 3  tomatoes
• 3  green onions, chopped
• 2  garlic cloves, minced
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons  olive oil
• 2  tablespoons  red wine vinegar
• 1  tablespoon  lemon juice
• Garnishes: lemon slices, chopped green onions

Preparation

Remove stems from mushrooms; reserve for another use.

Grill mushrooms, bell peppers, and tomatoes, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until peppers and tomatoes look blistered and mushrooms are blackened, turning occasionally.

Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Peel tomatoes. Chop peppers, tomatoes, and mushrooms.

Stir together grilled vegetables, green onions, and next 8 ingredients. Cover and chill 1 hour. Garnish, if desired.