Grilled Tomato, Bell Pepper, And Portobello Salad

• 3 portobello mushrooms
• 3 medium-size green bell peppers
• 3 tomatoes
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• Garnishes: lemon slices, chopped green onions

1. Remove stems from mushrooms; reserve for another use.
2. Grill mushrooms, bell peppers, and tomatoes, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 10 minutes or until peppers and tomatoes look blistered and mushrooms are blackened, turning occasionally.
3. Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Peel tomatoes. Chop peppers, tomatoes, and mushrooms.
4. Stir together grilled vegetables, green onions, and next 8 ingredients. Cover and chill 1 hour. Garnish, if desired.

portobello mushrooms, green bell peppers, tomatoes, green onions, garlic, ground cumin, salt, pepper, fresh cilantro, olive oil, red wine vinegar, lemon juice, lemon slices

Taken from www.myrecipes.com/recipe/grilled-tomato-bell-pepper-portobello-salad (may not work)