Submitted by: Karen Stover
Prep Time: 10 Minutes
Cook Time: 0 Seconds
Servings: 6
This is a nice warm spring salad.
sea salt & black pepper to taste
dried oregano to taste
onion powder to taste
garlic powder to taste
dried parsley to taste
lemon juice to taste
4 portobello mushrooms
1 bch. asparagus
1 c. grape tomatoes
3 tbsp. coconut oil
1/2 lbs. brown rice penne pasta
Remove stems from large portobello mushrooms. Remove tough ends from asparagus. Cut grape tomatoes in half. Cook pasta according to package instructions.
Brush mushrooms, asparagus, and tomatoes with coconut oil or olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in medium bowl.
Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.
Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus, and toss with the pasta. Drizzle with lemon juice and olive oil or coconut oil. Sprinkle with seasonings, tossing gently to coat.
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