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16Ingredients
50Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1 garlic clove (small, minced)
- 1 tsp. Dijon mustard
- 1 tsp. kosher salt
- 1/4 tsp. ground black pepper (freshly)
- 2 red bell peppers (large, quartered lengthwise and seeded)
- 2 yellow peppers (large, quartered lengthwise and seeded)
- 2 zucchini (large, cut into 1/3-inch diagonal slices, total of 12)
- 6 portobello mushrooms (medium, approx. 3-inch diameter, peeled, gills gently scooped out with small spoon)
- 6 rosemary sprigs (4" in length, leaves removed from the bottom half)
- 2 red bell peppers (large, quartered lengthwise and seeded)
- 2 yellow peppers (large, quartered lengthwise and seeded)
- 2 zucchini (large, cut into 1/3-inch diagonal slices, total of 12)
- 6 portobello mushrooms (medium, approx. 3-inch diameter, peeled, gills gently scooped out with small spoon)
- 6 rosemary sprigs (4" in length, leaves removed from the bottom half)
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Reviews(1)
Ani G. 7 years ago
Turned out well, it's missing something so I'll have to play around with it a bit.