Grilled mushroom antipasto salad

Indulge in a flavorful blend of grilled mushrooms, fresh veggies, and savory antipasto in this delightful salad. Taste the Mediterranean fusion!

Ingredients:

• lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large
• Tbsp. extra-virgin olive oil, divided
• Kosher salt
• Tbsp. Champagne vinegar or white wine vinegar
• tsp. Aleppo-style pepper
• tsp. dried oregano
• garlic clove, finely grated
• oz. Parmesan, shaved
• cup Castelvetrano olives, coarsely chopped
• cup drained Peppadew peppers in brine, coarsely chopped

Instructions:

1. Preheat the grill to high temperature. Coat mushrooms with 3 tablespoons of oil in a large bowl. Grill the mushrooms, turning them occasionally, until they have a light char, approximately 2 to 6 minutes, depending on their size and type. Once done, place them back in the bowl and season with salt.In a small bowl, mix vinegar, Aleppo-style pepper, oregano, garlic, and the remaining 4 tablespoons of oil together. Season the vinaigrette with salt and black pepper. Drizzle the vinaigrette over the grilled mushrooms and toss them until coated. Add Parmesan cheese, olives, and Peppadew peppers; gently mix everything together.

Summary:

• Calories: 1362 kcal
• Fat: 119 g
• Protein: 50 g
• Carbs: 41 g
• Potassium: 3073 mg
• Magnesium: 122 mg