Today's recipe heads outside to make a grilled Portobello mushroom, sweet onion and asparagus salad, all dressed with a simple sesame, soy and ginger vinaigrette.
Vidalia onions, sliced into 1/2-inch think rounds
4 Portobello mushrooms
1 tablespoon fresh ginger
1 small clove of garlic
1/2 cup soy sauce
2 tablespoons rice wine vinegar (or white vinegar)
1 tablespoon sesame oil
1 tablespoon light brown sugar
Red pepper flakes
Peel a couple of Vidalia onions and then slice them into 1/2-inch thick rounds.
Once the onions are peeled and sliced, lay them out on a large baking tray with the asparagus and 4 Portobello mushrooms. Drizzle those with olive oil and season them with salt and pepper to taste.
Next, take a minute to peel and finely mince 1 tablespoon fresh ginger and peel and finely mince 1 small clove of garlic and then add both of those to a mixing bowl with a scant 1/2 cup soy sauce, 2 tablespoons rice wine vinegar (or white vinegar), 1 tablespoon sesame oil and 1 tablespoon light brown sugar. Add a pinch of red pepper flakes and whisk it up.
Place all of the vegetables onto a nice hot grill, and stay with them and flip them around as they're cooking.
They're going to take different amounts of time to cook, and then you can place them onto the same tray you brought them out on as they finish up.
I'm snapping the tougher ends off of the asparagus and lightly peeling it because it's a bit on the thick side.
Serve it up while it's still nice and warm or let it cool down to room temperature, and serve it on individual plates with a generous amount of the dressing over the top.