Ingredients
¼cup extra virgin olive oil2tablespoons white balsamic vinegar (or white wine vinegar)1tablespoon water1garlic clove, minced1tablespoon minced onion or shallot1teaspoon dried thyme½teaspoon kosher salt¼teaspoon freshly ground black pepper1pound Portobello mushrooms, thickly sliced⅓cup finely chopped red bell pepper⅓cup finely chopped yellow bell pepper
Preparation
Place the olive oil, vinegar, water, garlic, onion, thyme, salt and pepper in a Cuisinart® Food Processor fitted with the metal blade. Process until emulsified. Pour over the mushrooms; toss gently to coat. Let stand 10-15 minutes. Preheat the Cuisinart® Griddler® Junior, in the closed position, to high. When the Griddler® is hot, arrange one third of the mushrooms on the bottom grill, cut side down. Close; grill for 3 minutes. Remove; reserve on platter. Repeat with the remaining mushrooms. Sprinkle with the chopped red and yellow peppers; serve warm or chilled.