cooked in a buffet skilled on an electric grill
1 box mushrooms, portobellos
3 Tbsp. olive oil
3 to 5 cups Brussels sprouts, cut into 4 slices
sweet yellow peppers, cut into strips
1 cup okra, sliced
2 large onions, cut in halve then sliced
10 cloves garlic, sliced
1/2 cup white wine
3 sprigs fresh oregano, cut off stem and chopped
salt and pepper, to taste
1 cup cooked rice
Cut each mushroom into sixths and saute in the oil.
Cook till liquid is reduced.
In a large buffet skillet, place the mushrooms, Brussels sprouts, peppers, okra, onions, garlic, wine, oregano and salt and pepper to taste.
Place this pan on the grill (I use an electric George Forman), setting 5. Keep grill lid on while cooking. Cook till veggies are roasted. Remove from the grill and stir in the cooked rice.
Serve with Braggs Liquid for an extra delicious flavor.
a nice healthy meal
always with vino! :)