Mushroom and Sun-Dried Tomato Salsa (Not Hot)

• 1 large portobello mushroom (you can sub other types)
• 3 tablespoons olive oil
• 12 cup diced onion
• 3 roma tomatoes, blackened on grill
• 1 cup sun-dried tomato packed in oil, diced
• 3 tablespoons roasted red peppers, peeled, seeded and diced
• 2 tablespoons minced roasted garlic
• 2 tablespoons minced fresh parsley
• 2 teaspoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Brush mushroom with 1 tablespoon of oil and grill until tender.
2. Dice into 1/4 inch cubes and put in mixing bowl.
3. Heat 1 tablespoon of oil in a skillet over medium heat and saute the onion for about 5 minutes.
4. Add to bowl.
5. Cut the blackened tomatoes in half and squeeze out and discard the seeds and juice.
6. Dice small and add to bowl.
7. Add remaining tablespoon oil and the remaining ingredients to the bowl and combine thoroughly.
8. You can serve this at room temp or chilled, whichever you prefer.

portobello mushroom, olive oil, onion, roma tomatoes, tomato, red peppers, garlic, parsley, balsamic vinegar, lemon juice, salt, black pepper

Taken from www.food.com/recipe/mushroom-and-sun-dried-tomato-salsa-not-hot-368217 (may not work)