Tag: balsamic marinade

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Gazebo Room Grilled Portobello Burgers

Gazebo Room Grilled Portobello Burgers

Who said that your favorite marinade was just for meats? Our Gazebo Room Grilled Portobello Burgers are one of those rare dishes that are healthy and hearty at the same time. The marinated and grilled red pepper and onion give this dish a flavorful kick that makes other burgers seem bland by comparison.

Total Time: 25 min.

Makes: 6 Servings

Ingredients:

6 lg. Portobello mushroom caps

6 lg. Kaiser rolls (split, toasted)

2 lg. Vidalia onions (6 thick slices)

3 lg. red bell peppers (cored, cleaned, halved)

¾ lb. fresh smoked mozzarella (sliced)

fresh whole spinach leaves

Dressing: Gazebo Room Balsamic Vinaigrette

Preparation:

Place portobellos and bell pepper halves in a resealable food storage bag and pour on enough Gazebo Room Balsamic Vinaigrette to cover half way. Lace mushrooms, peppers and onions in refrigerator to marinate for a minimum of 4 hours. Turn onions and shuffle bag contents periodically.

Preheat grill at high setting. Place Portobello caps down on one side of grill and turn grill down to prevent flaming. Cook for a minimum of 5 then turn caps down for 5 minutes. Place mozzarella slices on caps and move to warming rack or cooler side of grill. Place peppers and onions on grill at medium heat. Cook peppers until skin is easily removed or until desired softness. Cook onions to desired softness while being careful not to break rings apart. When done, remove all from grill. Split rolls and place inner sides down on grill to lightly toast. To assemble sandwich, first place portobello cap with melted cheese, then pepper half, onion slice, and top off with spinach leaves. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Grilled Tuna Steak with Pepper Relish

Gazebo Grilled Tuna* Steak with Pepper Relish

Here’s an entree that really brings out the true potential of Gazebo Room as a marinade. The spicy pepper relish is a masterpiece in its own right, and as soon as you taste it, you’ll think of several of your own dishes that it would work with.

Total Time: 45 min

Makes: 6 Servings

Ingredients:

6 tuna steaks (6-8 oz.)

1 red bell pepper (cored, diced)

1 yellow bell pepper (cored, diced)

1 sm. Roma tomato (diced)

½ sm. Vidalia onion (diced)

3 tbsp. fresh basil (chopped)

Dressing:

6 oz. Gazebo Room Lite Greek Salad Dressing and Marinade

2 oz. Gazebo Room Balsamic Vinaigrette Salad Dressing and Marinade

Preparation:

In a 9 x 12 baking pan, place tuna steaks and pour on Lite Greek Dressing. Marinate for a minimum of 4 hours. Marinating overnight will yield best results. When ready to grill, preheat grill on high setting. Place tuna on grill and reduce heat to medium setting to reduce flaming. Remaining dressing can be used for basting. Cook on each side at medium for 5-7 minutes or until firm to the touch. To prepare pepper relish, in a medium skillet, pour in Balsamic Vinaigrette and turn to high heat. When dressing begins to crackle, add peppers, tomato, onions, and basil. Sautee until tender. When Tuna Steaks are done, place on serving platter and spoon on pepper relish.

Notes:

*Equally delicious substitutes for tuna include Mako, Marlin, Salmon, Halibut, Swordfish, or any other fish steaks that will withstand turning over a grill. For flakier fish or fillets, a fish grilling basket will be necessary. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.