Shelly's Recipe

GRILLED ANTIPASTO VEGETABLES

Category: Salad

4 red bell peppers, halved and seeded
4 red onions, each peeled and cut into 6 wedges
Cooking spray
2 tsp olive oil
6 (4 inch) Portobello caps
2 lbs asparagus
1/3 cup Chile-Garlic Vinaigrette

Prepare grill. Coat bell peppers and onions with cooking spray. Place bell peppers and onions on grill rack coated with cooking spray; grill 15 minutes or until peppers are blackened, turning occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes.

Chop onions into 1 inch pieces; place in a large bowl. Peel and slice peppers into 1/2 inch strips; add to onions.

Combine the oil, mushrooms, and asparagus; toss well to coat. Place mushrooms and asparagus on grill rack; grill 3 minutes on each side or until tender. Chop mushrooms into 1 inch pieces; add to onion mixture. Slice asparagus diagonally into 1 1/2 inch pieces; add to onion mixture. Drizzle 1/3 cup Chile-Garlic Vinaigrette over mixture; toss to coat. Note: Store cooked vegetables in refrigerator for up to 3 days. Yield: 11 cups (serving size: 1 cup)

CHILE-GARLIC VINAIGRETTE
1 tbsp chopped Serrano chili
3/4 tsp salt
6 garlic cloves, crushed
3 tbsp red wine vinegar
2 tbsp water
2 tbsp fresh lemon juice
1 1/2 tbsp extra-virgin olive oil
1 1/2 tbsp anchovy paste

Combine first 3 ingredients in a mortar; mash to a paste with a pestle. Combine garlic paste mixture, vinegar, and remaining ingredients in a small bowl, stirring with a whisk. Note: Store vinaigrette in refrigerator for up to 1 week. Yield: 3/4 cup (serving size: 1 tbsp)