Mushroom And Sun-dried Tomato Salsa (not Hot)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 large portobello mushroom (you can sub other types)
• 3 tablespoons olive oil
• 1/2 cup diced onion
• 3 roma tomatoes, blackened on grill
• 1 cup sun-dried tomato packed in oil, diced
• 3 tablespoons roasted red peppers, peeled, seeded and diced
• 2 tablespoons minced roasted garlic
• 2 tablespoons minced fresh parsley
• 2 teaspoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe

• 1 brush mushroom with 1 tablespoon of oil and grill until tender. dice into 1/4 inch cubes and put in mixing bowl.
• 2 heat 1 tablespoon of oil in a skillet over medium heat and saute the onion for about 5 minutes. add to bowl.
• 3 cut the blackened tomatoes in half and squeeze out and discard the seeds and juice. dice small and add to bowl.
• 4 add remaining tablespoon oil and the remaining ingredients to the bowl and combine thoroughly.
• 5 you can serve this at room temp or chilled, whichever you prefer.