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1 cup water-packed roasted red peppers, drained
1/4 cup olive oil, divided
1 clove garlic
pinch red pepper flakes
4 portabella mushroom caps
1 small zucchini, sliced lengthwise 1/2" thick
1 small yellow squash, sliced lengthwise 1/2" thick
1 onion, sliced 1/2" thick
1 bell pepper, seeded and quartered
salt and pepper to taste
1/4 cup olive oil, divided
1 clove garlic
pinch red pepper flakes
4 portabella mushroom caps
1 small zucchini, sliced lengthwise 1/2" thick
1 small yellow squash, sliced lengthwise 1/2" thick
1 onion, sliced 1/2" thick
1 bell pepper, seeded and quartered
salt and pepper to taste
To make sauce, puree in a blender or food processor the roasted peppers, 1 tsp. olive oil, garlic, and red pepper flakes. Set aside. Brush all vegetables with olive oil and sprinkle with salt and pepper. Grill for 5-7 minutes per side or until tender and marked. To serve, place each mushroom on a plate. Layer with vegetables and spoon sauce over the top.
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Source:
Modified from HyVee
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Published in
Main Dish
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Thursday, 12 August 2010 21:17
posted by
Michelle
This was pretty good but not for the meat and potatoes kind of person. It is definitely a vegetarian dish in every stretch of the imagination. The best part is that you can chop up any unused vegetables and toss them with the roasted pepper sauce on some pasta and you have another whole dish.
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