Today was one of those days that we were all going in different directions, and mom and dad both had a bit of work stress. That’s why I was so grateful for the fun distraction. One of my favorite bloggers, Laura at Manna & Quail, is hosting a virtual dinner party on Friday night. As we’re always up for a good party, we didn’t want to pass this one up. The party’s theme is spring, and it just so happened we were planning to make one of our favorite spring/summer recipes tonight. It’s a healthy, quick and flavorful veggie dish – Portobello Pizzaiola.
chopped yellow peppers, red peppers, a red onion and Portobello mushrooms. We also chose a petite harvest grain loaf and a petite ciabatta square, but any fresh artisan bread will work.
First heat one tablespoon of olive oil over medium heat with garlic, oregano and crushed red pepper (optional) for one minute. Next add one 14 oz. can of diced tomatoes and add a dash of salt. Bring to a boil and add 1/2 cup of red cooking wine. Once the tomatoes return to a boil, reduce the heat to low and simmer for 10 minutes.
Return to the tomatoes and add the sliced red onion. Cook for 5 minutes. Then add the portobellos and cook for 3 more minutes. Finally add the bell peppers and cook for the last 3 minutes (or until peppers are cooked, yet crispy).
This dish is filling, healthy and tasty. It’s full of flavors, both spicy and sweet – the balsamic is a refreshing contrast to the bite of the crushed red pepper. And while there is no meat in this dish, the portobellos add a satisfying heartiness. The toasted bread also adds a nice crunch – which always makes a veggie dish more fulfilling to me.
As for Mr. N and Miss A, try as we might, we can’t get them to eat bell peppers or mushrooms. (They do keep trying them for us though – so I’m holding out hope.) As for tonight they got to enjoy some leftovers before we were off to what they were holding out for – the book fair.
Enjoy and check out the dinner party at Manna & Quail on Friday.
Print this recipe: Portobello Pizzaiola