Grilled Portobellos and Shallots with Rosemary-Dijon Vinaigrette

Name: Grilled Portobellos and Shallots with Rosemary-Dijon Vinaigrette
Yield: Serves 4 to 6
Ingredients: 8 medium, shallots, peeled; 6 , portobello mushrooms, each 5 inches in diameter (about 4 ounces each), stems removed and discarded, caps wiped clean; 1/4 cup plus 2 tablespoons, extra virgin olive oil; , Kosher salt and ground black pepper; 1 small, garlic clove, minced or pressed through garlic press (about 1/2 teaspoon); 2 teaspoons, lemon juice; 1 teaspoon, Dijon mustard; 1 teaspoon, finely chopped fresh rosemary

Side Dishes
Vegetables
Grilling & Barbecue

Appears in Cook's Illustrated May/June 2009

Most grilled veggies turn out one of two ways: pale and crunchy or blackened and mushy. Maybe it was time to turn down the heat.

SERVES 4 to 6

TIME 1 hour

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