This vibrant salad combines the smoky flavors of grilled mushrooms and peppers with a fresh herb vinaigrette, perfect for a summer meal.
Preheat your grill to medium heat.
Ensure the grill is clean and lightly oiled to prevent sticking.
Brush the mushrooms and peppers with half of the olive oil.
Coating the vegetables evenly helps them cook uniformly and prevents drying out.
Place the mushrooms and peppers on the grill and cook until tender and slightly charred, turning occasionally.
Keep an eye on the vegetables to avoid overcooking; you want them tender but not mushy.
Remove the vegetables from the grill. Place the peppers in a bowl and cover with plastic wrap to steam for 10 minutes.
Steaming makes it easier to peel the peppers and enhances their sweetness.
Peel and seed the peppers, then slice them and the mushrooms into strips.
Use a sharp knife for clean cuts and to preserve the texture of the vegetables.
Combine the remaining olive oil, vinegar, rosemary, and garlic in a food processor. Blend until smooth and season with salt and pepper.
Taste the dressing and adjust the seasoning to your preference.
Arrange the mixed greens on a platter, top with the grilled vegetables, and drizzle with the dressing.
Serve immediately for the freshest taste and best presentation.
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