This makes a delicious meal for the hot summer days to make on the grill and it is so yummy that you'll be be making this on the grill with mittens and scarf in the middle of winter =)
4 large Portobello mushrooms, sliced
1red pepper cut into 2 chunks
2 Tablespoons olive oil
Salt and pepper
8 cups chopped romaine lettuce
1/4 cup apple cider vinaigrette salad dressing or more to taste
4 hard cooked eggs, coarsely chopped
4 ounces blue cheese crumbled, about 1 cup
The grill should be prepared for cooking direct heat. The peppers and mushrooms and pepper should be brushed with oil, then they should be sprinkled with salt and pepper. Mushrooms and pepper should be grilled turning only one time, until they become tender. This should take 5-8 minutes per side. Then allow to cool.
Allow mushrooms and pepper to cool. The mushrooms should be sliced and the pepper should be sliced into 1/2 inch pieces.. the lettuce and vinaigreete should be tossed together. Dividing evenly ,the lettuce to four plates , then and cheeses the mushrooms, peppers, eggs, should be arranged instrips over the lettuce on each plate. If you wish, put as much more vinaigrette you want yields 4 servings
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