|
Grill, Roast in the oven or put uner the broiler
Ingredients:
2 lbs portabella mushrooms, stemmed
32 asparagus spears, woody stems trimmed off
1 cup julienned roasted red peppers or green bell peppers
sweet chipotle salad dressing yields 2 cups use 1 cup
1 tablespoon diced white onions
1 tablespoon chopped garlic
2 tablespoons Dijon mustard
1/4 teaspoon ground cumin
1/2 cup diced tomatoes
2 tablespoons chopped cilantro
2/3 cup rice wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons honey
2 tablespoons chipotle chiles in adobo
1/2 cup canola oil
Procedure:
1. For sweet chipotle dressing: Place all ingredients, except the oil, in a blender or food processor and blend until
very smoothe.
2. Slowly add oil in a thin stream while blender/processor is running and blend until all of the oil is incorporated
and emulsified.
3. For fajitas: Marinate portabellos and asparagus in the dressing for 30 minutes.
4. Grill or roast or broil mushrooms and asparagus until done.
5. Slice mushrooms.
6. Serve with tortillas, guacamole, salsa, sour cream and whatever else you like.
Serving Size:4
Return to Vegetables
Return to Main Dishes
|
