Grilled Vegetable Hero With Black Olive Dressing
- 3 large bell peppers (mix of red, yellow and orange)
- 1 large green Italian pepper
- 2 large Spanish onions
- 1 medium head radicchio
- 1 large head endive
- 4 large Portobello mushrooms, stems removed
- 1/4 cup olive oil
- salt and freshly ground black pepper to taste
- 4 hero rolls
- Black Olive Dressing (see below)
- Black Olive Dressing:
- 1/2 cup cracked, pitted cured, black olives
- 1/2 cup mayonnaise
- 1/2 tsp balsamic vinegar
- Heat the grill to medium-hot and position a vegetable grill rack on it. Place the peppers on the rack and roast, turning them over as necessary, until all sides are charred.
- Meanwhile, prepare the other vegetables. Slice the onions into rings about 1/4-inch thick. Cut off the roots of the radicchio and endive and separate the leaves. Place the leaves, mushrooms, and onion rings in a medium bowl. Toss with the olive oil, making sure everything is well coated (sdd more oil, if necessary), and season with salt and pepper.
- Place all the vegetables on the vegetable rack and cook until they are all tender and brownish on both sides. (Watch the radicchio and endive-they brown within a minute or two.) Remove from the rack and keep warm.
- Allow the peppers to cool. When they can be handled, peel and seed them and tear them into strips. If you like, toast the rolls briefly on the grill. Place a mushroom in each roll, along with equal amounts of onions and peppers. Top with Black Olive Dressing. Serve warm.
- Dressing:
- Process the olives in a food processor until well minced. Add mayonnaise and balsamic and process until smooth. Keep refrigerated until ready to use and keep any unused portion refrigerated.
bell peppers, green italian pepper, onions, head radicchio, endive, portobello mushrooms, olive oil, salt, hero rolls, black olive dressing, black olive dressing, cracked, mayonnaise, balsamic vinegar
Taken from www.epicurious.com/recipes/member/views/grilled-vegetable-hero-with-black-olive-dressing-1204780 (may not work)