1 Green Bell pepper sliced in 4
3 Portabella Mushroom Caps
1/2 box Rigatoni Pasta
1 carton Grape Tomatoes
Sea Salt to taste (Sea Salt tends to be saltier than table salt. Start out lightly sprinkling.)
Garlic Powder to taste
3 tablespoon Olive oil Extra Virgin
3 tablespoon Sesame Oil
Boil Rigatoni pasta (or whatever pasta you prefer) in salted water until well done. Heat your grill. Drizzle 1 tablespoon of Extra Virgin Olive on both sides of Portobello Caps. Drizzle 1 tablespoon of Sesame Oil on both sides. Sprinkle both sides with sea salt (I used Himalayan Pink) and black pepper. Cut the bell pepper into quarters. Place the bell pepper, Portobello caps and grape tomatoes on the hot grill. Grill for approximately 3 minutes on each side. Tomatoes should not be on the grill as long, or they will wilt.
Drain the pasta when done and put in serving bowl. Slice the grilled Portobello caps and bell peppers into ½ inch strips. Add to serving bowl. Sprinkle sea salt, black pepper, garlic powder, 1 tablespoon of olive and sesame oil. Mix well and serve hot.
The secret to this recipe is the sesame oil. If you do not have any, don’t bother with this dish.
Minini Pinot Grigio
My wine of choice is an Italian Pinot Grigio, Minini. Should be easy to fine.