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Roasted red peppers are now widely available in most grocery stores.

Portobella Salad with Balsamic Vinegar

1/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar

Salt and freshly ground pepper to taste
2 whole Portobella caps, 3 to 4 inches in diameter, thinly sliced
2 whole marinated roasted red peppers, sliced into 1-inch-wide pieces
2 tablespoons finely chopped fresh basil

2 to 3 ripe tomatoes, sliced thin
2 balls fresh mozzarella cheese, cut into 1/2-inch-thick rounds

1. Whisk together in a small bowl the oil and balsamic vinegar for the dressing; season with salt and pepper to taste and set aside.
2. Alternate the slices of tomato and mozzarella on 4 salad plates. Drizzle half the dressing over the tomatoes and cheese. Place the slices of mushrooms and peppers crossed over one another on top of the tomato and cheese. Drizzle with the remaining dressing. Sprinkle with chopped basil and serve.

Serves 4.