Charred Fish-Free Bowl
A vegan twist on a Portuguese-inspired dish, featuring charred portuguese-style portobello mushrooms and a variety of colorful vegetables.
Ingredients
- ●4 Portobello mushroomsPortuguese-style
- ●1/4 cup Warmly spiced olive oilsee notes
- ●1 Red onionthinly sliced
- ●1 Bell pepperany color
- ●1 Zucchinisliced
- ●1 cup Cherry tomatoeshalved
- ●1/4 cup Cilantrochopped
- ●2 tbsp Lemon juicefreshly squeezed
- ●to taste Salt and pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a small bowl, mix together olive oil, smoked paprika, garlic powder, and salt.
- 3
Add the sliced red onion to the bowl and toss to coat. Spread on a baking sheet and roast for 20-25 minutes, or until caramelized.
- 4
Meanwhile, slice the mushrooms and place on a separate baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes, or until tender and charred.
- 5
In a large bowl, combine sliced bell pepper, zucchini, and cherry tomatoes.
- 6
Once the mushrooms are done, add them to the bowl with the vegetables.
- 7
Squeeze lemon juice over the top and sprinkle with chopped cilantro.
- 8
Season with salt and pepper to taste.
- 9
Serve warm, garnished with additional cilantro if desired.