Preheat your grill to medium-high
Generously coat the portobello mushrooms, bell peppers, and pasilla pepper with olive oil, and sprinkle with sea salt.
Place vegetables on the preheated grill and cover.
Cook bell peppers and pasilla pepper 3 to 8 minutes per side. Cook portobello mushrooms 5 to 8 minutes per side, or until veggies show deep grill marks and have reached desired doneness. Transfer vegetables to a cutting board and allow them to cool. Once cool enough to handle, slice the peppers and mushrooms.
Add the spring greens mix, romaine hearts, and cabbage to a large salad bowl. Toss in desired amount of Marie’s Roasted Tomato with Parmesan & Basil Vinaigrette (about 3 to 4 tablespoons) and toss until well-coated.
Serve salad with grilled vegetables and black beans on top.