Ingredients
- 2 large organic sweet or yellow onions
- 3 large organic bell peppers, mixed colors
- 8 large organic mushroom caps (portobello or cremini)
- ¼ cup organic cold-pressed olive oil
- 1 tsp organic granulated garlic
- 1 tsp organic dried thyme
- 1 tsp fresh organic rosemary, chopped
- 1 tsp Himalayan pink salt
- ½ tsp organic freshly ground black pepper
- 2 tbsp fresh organic parsley, chopped, to finish
Method
- Heat the grill to medium-high, about 400 to 450°F. Clean the grates well and brush them with a little oil.
- Prepare the mushrooms. Wipe the caps clean with a damp towel (do not soak them). Twist out the stems, then use a spoon to gently scrape out the dark gills so the caps are smooth inside.
- Prepare the onions. Slice into thick rounds and run a toothpick or small skewer through each one, side to side, so the rings hold together on the grill.
- Prepare the peppers. Cut each pepper into 4 flat sides around the core and discard the seeds and white ribs. Flat pieces lie against the grates and char evenly.
- In a small bowl, stir together the olive oil, granulated garlic, thyme, rosemary, Himalayan pink salt, and pepper. Let it sit for 5 minutes so the garlic blooms in the oil.
- Brush the herb oil generously over every piece, both sides of the onions and peppers and both sides of the mushroom caps. Save a spoonful of the oil for finishing.
- Grill the onions first, since they take the longest: 6 to 8 minutes per side, until soft with deep grill marks.
- Add the peppers skin side down and the mushrooms gill side down. Grill the peppers 4 to 5 minutes per side, until the skins blister and the flesh is tender. Grill the mushrooms 4 to 5 minutes, then flip and grill 3 to 4 minutes more, until tender and juicy.
- Move everything to a platter. Remove the toothpicks from the onions and separate the rings. Slice the peppers into strips and the mushrooms into thick slices, or leave them whole for serving.
- Drizzle with the saved herb oil, scatter the parsley over the top, and serve warm.
Notes from my kitchen
Why remove the gills. The gills turn everything they touch a muddy brown and can taste bitter. Scraping them out leaves a clean, meaty cap that holds its shape and looks beautiful on the platter.
Why granulated garlic. Fresh minced garlic burns and turns bitter over a hot grill. Granulated garlic blends evenly into the oil, clings to every piece, and toasts instead of scorching.
Do not crowd the grill. Leave space between the pieces so they char instead of steam.
No grill? Use a cast iron grill pan over medium-high heat on the stove. Work in batches and follow the same times.
Leftovers. Chop everything together and fold it into scrambled eggs, or pile it over a bowl of Organic Pinto Beans (see recipe) with a spoonful of olive oil.
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