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Meaty with a dash of veggies

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Mushrooms Vegetables Lunch / Dinner Side Dishes Skewered

Grilled skewered shiitake and bell peppers

Published: 11.29.2015 » Last updated: 02.07.2023

Whole caps of shiitake, chunks of bell pepper and diced tomatoes are tossed in olive oil, lemon juice, salt and pepper (yes, essentially a salad dressing), skewered and grilled over charcoal.

Too plain? The smoky flavor and aroma will surprise you.

Grilled skewered shiitake and bell peppers, with corn on the side

Years ago, a local artist and daughter of a famous (deceased) artist opened a cafe some ten minutes from our house. The interior was designed to display the famous mother’s paintings so the ambience was artsy all the way. The Mexican menu, conceptualized and actualized by a female chef, was beautiful.

I mention this to explain how I discovered the wonders of grilling vegetables. Up until the night we had dinner at that cafe, the only vegetable I knew how to grill was corn. But there was a salsa served that night that just took my breath away. I could taste and smell the grill on the tomatoes and mangoes.

When the chef came out of the kitchen to check how we were enjoying our meal, I had to ask if the salsa ingredients had been grilled. Yes, she replied, but only for a short time. Just long enough to coax out the flavors.

I never forgot that salsa. And I took to heart the chef’s reason for grilling the vegetables and fruit that went in it.

Full recipe below

Grilled skewered shiitake and bell peppers

Connie Veneracion
While the name of the dish mentions shiitake and bell peppers quite specifically, other mushroom varieties and vegetables may be added or substituted.
For instance, button mushrooms or eryngii, or both, or in addition to shiitake.
As for the vegetables, onion quarters, tomatoes (used here too) leeks, asparagus, cauliflower or broccoli will all be delightful.
Grilled Skewered Mushrooms and Peppers
Print
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Side Dish
Cuisine Accidental
Servings 3 people

Equipment

  • bamboo skewers (soaked in water for at least 30 minutes before using to prevent them from catching fire on the grill)

Ingredients
  

  • 10 shiitake mushrooms
  • 4 tomatoes
  • 1 to 2 bell peppers
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper

Instructions
 

  • Cut the shiitake caps into halves.
  • Quarter the tomatoes.
  • Dice the bell peppers.
  • In a large bowl, whisk together the lemon juice, olive oil, salt and pepper.
  • Add the mushrooms, tomatoes and bell peppers. Toss well.
  • Thread the mushrooms, tomatoes and bell peppers alternately on the bamboo skewers.
  • Grill over hot charcoal for about one minute per side.
  • Serve immediately.
Print
Keyword Mushrooms

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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