Ingredients for servings:

aderezo italiano

1/4 cup

White Balsamic Vinaigrette

pimenton rojo

1

Roasted red, orange, or yellow bell pepper

champinones

1 1/2 cups

Mushrooms

cebolla blanca

1

Large onion

ajo

1

Clove garlic

tomillo hojas

1 sprig

Thyme

sal

1/4 teaspoon

Salt

pimienta

1/8 teaspoon

Freshly ground black pepper

pan tostado

4

Slices toasted Italian bread, optional

  1. 1/4 cup White Balsamic Vinaigrette

  2. 1 roasted red, orange, or yellow bell pepper

  3. 1 1/2 cups mushrooms

  4. 1 large onion

  5. 1 clove garlic

  6. 1 sprig thyme

  7. 1/4 teaspoon salt

  8. 1/8 teaspoon freshly ground black pepper

  9. 4 slices toasted Italian bread, optional (opcional)


Instructions:

  1. In a large bowl, prepare the vinaigrette using thyme, but do not add the oil. Preheat the broiler.

  2. Cut the pepper into 1/4-inch slices, clean the mushrooms, cut the onion into eighths, and slice the garlic. Place the vegetables in a bowl with the thyme sprig and add the olive oil from the vinaigrette recipe; toss lightly to mix. Add the salt and pepper and toss again to mix well.

  3. Transfer to a broiler pan and broil for 10 minutes.

  4. Add the warm roasted vegetables to the vinaigrette, toss to coat, and set aside until ready to serve.

  5. Serve alone as a side dish or with toasted bread slices.

Note: When doubling the recipe, the cooking time is the same.






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Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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