1/2 lb rapini
10 oz sliced mushrooms
for the vinaigrette
4 tablespoons olive oil
1 tablespoon pomegranate infused balsamic vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
Whisk together all vinaigrette ingredients. Set aside. Sprinkle the mushrooms and rapini with salt. Toss the rapini and mushrooms with the dressing. Place on a perforated grill pan. Place on the rack and cook until cooked through but not crispy, tossing occasionally-the time will depend on the grill you are using. Serve hot!
Welcome to another edition of My Grill Friday!
I was pleased to find out that the rapini is more than hardy enough to stand up to grilling. The vinaigrette really accents the greens. I’ve found there aren’t a lot of vegetarian/vegan recipes for the grill out there. While this one isn’t exactly a main dish by itself, it could be if you tossed with with some pasta or quinoa. It is surprisingly filling. It is also a great side dish for meat or fish as-is.
Stay tuned for more recipes for the grill including more vegetables, options for the meat eaters and even desserts every Friday until Labor Day.