4 portobello mushroom caps, sliced in 1/2-inch strips
3 roma tomatoes, sliced in half lengthwise
1 bunch asparagus, thick ends trimmed
2 avocados, sliced in half lengthwise
1/2 red onion
14 ounces romaine lettuce, finely chopped
8 ounces vegan mozzarella, sliced,
1 handful fresh basil leaves, for garnish
FOR THE MARINADE:
1/4 cup balsamic vinegar
2 tablespoons high heat oil, plus more for cooking
2 tablespoons tamari
FOR THE DRESSING:
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
1/2 teaspoon salt & pepper
1 teaspoon dried oregano
In a large shallow dish, combine the ingredients for the marinade. Toss the sliced portobellos in the marinade until they’re evenly coated. Set aside for 30 minutes before stiriing every 10 minutes or so.
Meanwhile, make the dressing. In a small bowl or measuring cup, combine all of the ingredients and set aside.
After chopping the romaine, refrigerate it. While the vegetables are grilling, coat them lightly with oil made for high heats. Grill until they’re slightly soft and have a brown tint.
After grilling the vegetables, cut them into small pieces and serve over Romaine lettuce with mozzarella cheese and dressing.