Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     Portabella mushrooms
  2              large  sweet red peppers
  2                     cherry tomatoes
     1/2                red onion
  1                     teapsoon olive oil
  1         tablespoon  fresh -- coarsely ground
                        black pepper
                        Coriander leaves
                        Sauce:
     1/2                capful BALSAMIC VINEGAR
     1/4      teaspoon  paprika
                        salt to taste

Preparation:

Preparation: 1. Whisk the sauce ingredients together 2. Wipe the shrooms with a moist towel and slice long. 3. Chop the onions along the grooves. Cooking: 1. Place whole peppers and tomatoes on a foil in a preheated oven at BROIL. Keep turning them until the peppers are charred. The tomatoes will bleed into the foil...don't throw that water. 2. Remove peppers and make long slices. Remove the core and the seeds. 3. Mix the cherry tomatoes and the fluid they exude, into the sauce. Mix well until the tomatoes are crushed into the sauce. 4. Pour the oil in a heated skillet. Saute onions and 'shrooms. Sprinkle with black pepper. Add half the sauce and saute for a few mts. more. Serving: 1. Arrange the shrooms on a plate. Place the red peppers around it. Pour the extra sauce on the circumference. Sprinkle coriander leaves. 2. Serve with brown rice or rye br

Nutritional Information:

103 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 10mg Sodium