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They say that the point of the barbecue is that there’s not supposed to be a lot of work for us. But even if you buy all the meat ready-to-grill, there’s still the matter of the veggies. This is my barbecue side dish this summer. Super easy, fuss-free, and a super-short ingredient list…and not much to clean up afterward.
3 portobello caps, cleaned and sliced
1 red onion, thinly sliced
5 ounces salad greens
1/2 cup Gefen Light Mayonnaise
3 cubes Dorot Gardens Frozen Basil
3 cubes Dorot Gardens Frozen Parsley
2 tablespoons Kedem White Wine Vinegar
1/2 teaspoon salt
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
Preheat oven to 425 degrees Fahrenheit. Line and grease a hard (real) baking sheet. Add mushrooms and onions. Season with salt and spray with cooking spray. Bake for 25 minutes.
Meanwhile, whisk together dressing ingredients (you’ll need to let it sit for a few minutes to allow the cubes to thaw).
To serve, add greens to a bowl. Top with mushrooms and onions and creamy pesto dressing.
Photo by Chana Rivky Klein
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