Portobello Steak with Vegetables

1

Heat grill to approximately 425 degrees F.

2

Cut onions into thick slices, about 1 ½ inches each. Set aside.

3

In a large bowl, add the cherry tomatoes, asparagus, 1 tablespoon olive oil, ¼ teaspoon sea salt, ¼ teaspoon black pepper and mix to combine. Set aside.

4

In another bowl, add the mushrooms, 1 tablespoon of olive oil, garlic powder, and gently mix to coat each mushroom.

5

Add the sliced onion, cherry tomatoes, asparagus, and mushrooms to the grill. If you have a smaller grill, cook in batches. Cook each of the vegetables for 3-4 minutes per side or until reached desired doneness.

6

On a large serving platter, add the spring mix.

7

Cut the mushrooms into slices and the asparagus into pieces (3 pieces from each spear).

8

Layer the vegetables on top of the spring mix whichever way you like!

9

Drizzle with 2 tablespoons of olive oil, lime juice, ¼ teaspoon black pepper and ¼ teaspoon sea salt.

10

Serve onto plates or bowls.