Grilled skewered shiitake, bell pepper and tomato
Whole caps of shiitake, chunks of bell pepper and diced tomatoes are tossed in olive oil, lemon juice, salt and pepper (yes, essentially a salad dressing), skewered and grilled over charcoal.Too plain? The smoky flavor and aroma will surprise you.
Servings 3 people
Equipment
- bamboo skewers (soaked in water for at least 30 minutes before using to prevent them from catching fire on the grill)
Ingredients
- 10 shiitake mushrooms
- 4 tomatoes
- 1 to 2 bell peppers
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Instructions
- Cut the shiitake caps into halves.
- Quarter the tomatoes.
- Dice the bell peppers.
- In a large bowl, whisk together the lemon juice, olive oil, salt and pepper.
- Add the mushrooms, tomatoes and bell peppers. Toss well.
- Thread the mushrooms, tomatoes and bell peppers alternately on the bamboo skewers.
- Grill over hot charcoal for two to two-and-a-half minutes per side.
- Serve immediately.