Roasted Pepper and Mushroom Salad with Rosemary Vinaigrette

It certainly wasn’t planned this way, but it has been a Southwestern kind of week.  But you won’t hear any complaints about that from me though.  I love Southwestern food and will enjoy it anytime I can.

We got together with our friends Jonathon and Priscilla and they were cooking Southwestern burgers, that were served on warm tortillas rather than buns.  So of course, I had to come up with more Southwestern dishes to go with the burgers, right?!  I was more than happy to oblige.  I made a roasted mushrooms and pepper salad with a rosemary vinaigrette that went perfectly with the Southwestern burgers.  I also made a pine nut tart for dessert, but you will just have to wait a bit longer for that one.  🙂  This salad is super simple and very tasty; just the way I like it.


Roasted Mushroom and Pepper Salad with Rosemary Vinaigrette

2 lbs portabella mushrooms, stems removed

1 red pepper, roasted, peeled and seeded

1 green pepper, roasted, peeled and seeded

1 jalapeno pepper, roasted, peeled and seeded

1 onion, sliced and roasted

1 cup grape or cherry tomatoes, cut in 1/2

5-6 oz lettuce or mixed greens

2/3 cup olive oil

1 TBSP red wine vinegar

1 TBSP garlic

1 TBSP fresh rosemary

salt & pepper to taste

1 TBSP sugar

roasted pepitas, optional for topping


Preheat the oven to 375* F or about 190* C


Coat the mushrooms and onions with olive oil and roast for about 15 minutes.  I did not add onions to this.  I have to admit, they were an after thought, but a delicious one.


Roast your peppers, with on an open flame or in the oven or on the grill.  I prefer roasting mine on an open flame, but it is just a personal preference.  I like the smoky flavor that can only come from an open flame.


Once everything is roasted and cooked, let it all cool.   Then peel the peppers and seed them and slice the mushrooms.  Toss everything together with the rosemary vinaigrette.  Line a bowl with the lettuce and place the roasted vegetables on top of the lettuce.  Don’t add too much dressing.  It will make everything soggy.  You can always add more later if you need to.


Rosemary Vinaigrette

2/3 cup olive oil

1 TBSP red wine vinegar

1 TBSP garlic

1 TBSP fresh rosemary

salt & pepper to taste

1 TBSP sugar


Put everything into a food processor and blend until it is creamy and all the rosemary is finely chopped.


Spread the tomatoes around the dish and top with the pepitas.  I used a variety of tomatoes.  I like the colors and dimensions that come from using a variety of different tomatoes.  This salad is best when served either warm or at room temperature.  This bright, colorful salad is a true representation of the Southwest, in both color and in flavor.  DELICIOUS!


Stay safe and stay well Everyone.  ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

53 thoughts on “Roasted Pepper and Mushroom Salad with Rosemary Vinaigrette”

      1. We took a long drive up through the mountains, so when I came home, I just threw something together from leftovers, that was quick and easy. I was going to take pictures, but both the batteries from my camera were out of juice. But, I will always come up with plenty of good stuff to share. Have no doubt. 🙂

        Liked by 1 person

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