A very long time ago I said we were going to go to “Meatless Mondays” . We never quite made it. Although, we have cut back on our red meat consumption dramatically, I find it hard to stick to one thing on a specific day of the week. Partly because I haven’t put much effort into figuring out enough meatless meals and also because my husband travels so much that I rarely exert a lot of energy into figuring out what I’m going to make myself for dinner when he’s away.
Last night, it was black bean re-fried beans, dairy-free cheese, and Tabasco that I heated in the microwave. Then I ate it while reading a book. Don’t scoff, it was quite enjoyable.
But, tonight, in an attempt to get my daily recommended allowance of vegetables, I thought I’d put in a tad more effort. But not so much that it would be too complicated to eat while reading my book.
Grilled Vegetable Stuffed Portobello with Sautéed Rainbow Chard
1 Portobello Mushroom
1/2 Orange Bell Pepper
1 Small Sweet Onion
About 3/4 Cup Broccoli
About 6 Sugar Peas
Rainbow Chard, about 8 leaves, stems removed
Diaya Cheddar Style Cheese, optional
Drizzle the mushroom with a little olive oil and rub to coat, set aside. Add the cut vegetables to a bowl, drizzle with a small amount of olive oil, sprinkle with kosher salt and garlic powder, and toss to coat. Add everything to a grilling pan and grill on medium-high until mushroom is cooked and moist and vegetables are tender and browned on the edges.
While vegetables are grilling, coat a saute pan with a little olive oil. Heat on medium-high and saute the chard until it is wilted. It will wilt a lot, just like spinach does, so if you’re cooking for more than one, you’ll need to use a full head or more.
If you would like to top yours with dairy-free cheese, you’ll need to melt it under the broiler or in the microwave.