Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette

Serves 6

Marinade:
4 tablespoons balsamic vinegar
6 cloves garlic, minced
2 tablespoons chopped fresh thyme leaves
1/3 cup extra virgin olive oil
1 pound Portobello mushrooms, stems trimmed

Vinaigrette:
1 red bell pepper, roasted, peeled, seeded*, and coarsely chopped
1 poblano chile, roasted, peeled, seeded*, and coarsely chopped
4 cloves garlic
2 tablespoons red wine vinegar
Juice of 1 lemon
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.

Preheat grill.

Place vinaigrette ingredients in a blender and combine until smooth. Taste and adjust seasoning as necessary.

Remove mushrooms from marinade and sear them on a hot grill about 2 minutes on each side, or until tender.

Transfer mushrooms to a cutting board and slice thinly. Drizzle with roasted pepper vinaigrette and serve immediately.

* Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed, and let steam until cool to the touch, about 10 to 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the peppers under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins.