ROASTED PORTOBELLOS WITH BALSAMIC VINAIGRETTE

Ingredients :

Balsamic Vinaigrette:

2 cups tomatoes, peeled and chopped

1 teaspoon salt

½ cup basil leaves

4 tablespoons balsamic vinegar

1 tablespoons extra virgin olive oil

Portobellas:

6 garlic cloves, finely chopped

1 lb 2 oz (500 g) portabellos

½ cup extra virgin olive oil

3 teaspoons fresh thyme, chopped or 1 teaspoon dry thyme, chopped

Fresh black pepper

Salt

Preparation:

Balsamic Vinaigrette:
Combine tomatoes with salt, transfer them to a strainer and let drain for 2 hours.

Puree drained tomatoes, basil leaves and vinegar in the blender or processor. Add olive oil and combine. Set aside.

Portobellas:
Preheat oven to 350°F (180°C).

Clean portabellos with a cloth or brush and cut stems. Do not rinse them in water. They will absorb too much liquid.

Combine olive oil, garlic, thyme, salt and pepper in a bowl and brush portabellos with this mixture. Place them on a rack or baking sheet, with stem down. Bake in oven for 15 to 20 minutes or until portabellos are tender.

To serve place ¼ cup of balsamic vinaigrette on the center of each dish. Top with portabellos (stems down). Place roasted vegetables on the side, if desired.

Portabellos can also be served with pasta or over polenta

6 servings

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