4 medium large Portobello mushrooms
12 spears of asparagus
1 - 2 medium large sweet onion
1 - 2 cups grape tomatoes
olive oil and salt and pepper for seasoning vegetables
8-ounces fresh mozzarella cheese
for the vinaigrette:
approx. 1/3 cup extra virgin olive oil
approx. 3 Tbs balsamic vinegar
1 tsp Dijon mustard
black pepper to taste
Preheat the oven to 400 degrees and toss 4 medium Portobello mushrooms with a little olive oil and salt and pepper in a baking dish and place that into the preheated oven.
Peel and slice as much sweet onion as you want into 1/2-inch thick rounds and also cut the lower, tougher 2 - 3 inches off of 12 spears of asparagus.
Place the asparagus and onions onto a baking tray, add a little olive oil and salt and pepper and place that into the oven.
Toss the grape tomatoes with olive oil and salt and pepper as well.
Use a mixing bowl to combine 2 - 3 parts extra virgin olive oil with 1 part balsamic vinegar, add a little tsp of Dijon mustard, add a crack of black pepper and whisk it up.
After about 10 minutes, add the grape tomatoes to the tray with the onions and asparagus and place that back into the oven.
Slice one 8-ounce ball of fresh mozzarella in half and then into 1/2-inch thick slices.
Depending on the thickness of the mushrooms they may finish up first, you just want them to be soft throughout and the other vegetables can be tender crisp when they're done.
Divide everything equally on 4 plates and finish with the balsamic vinaigrette over the top.
If the asparagus is on the thick side, you can lightly peel the spears before seasoning and roasting.
This same salad is great cooked outside on the grill....just use a grill basket to grill the tomatoes.