This fresh recipes combines roasted red peppers and portobellos with crunchy romaine for a fresh, delicious lunch.
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Ingredients
Roasted Veggies
- 2 medium red peppers, cut into strips
- 2 large portobello mushroom caps, cut into strips
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Dressing
- 2/3 cup olive oil
- 1/3 cup white wine vinegar
- 2 tbsp fresh lemon juice
- 1 tbsp minced garlic
- 1/2 tsp onion powder
- 1 tbsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp sugar
Salad
- 4 cups romaine lettuce, torn
- 2 roasted red peppers, cut into strips
- 2 roasted portobello mushroom caps, cut into strips
- 1/2 cups cherry tomatoes, cut in half
- 1/4 cup red onion, diced
- 4 ozs. fresh mozzarella cheese, cut into chunks
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
Instructions
Roasted Veggies
- Preheat oven to 425 degrees.
- In a small bowl too together red pepper and portobello strips with olive oil, salt, pepper, garlic powder., soy sauce, and Worcestershire sauce
- Spread veggies on a parchment covered baking sheet.
- Bake at 425 degrees for 25 minutes until veggies are soft and lightly browned.
Dressing
- In a mason jar combine olive oil, white wine vinegar, lemon juice, herbs, salt, pepper, and honey. Shake until well combined.
Salad
- Place romaine in a large bowl. Add roasted red peppers and portobellos. Add sliced tomatoes and red onion. Toss to combine. Add mozzarella cheese.
- Dress with Italian dressing.
