LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Ingredients
  • subheading: VEGETABLES:
  • 1 medium zucchini, trimmed and sliced on the bias into ½-inch rounds
  • 1 medium yellow squash, trimmed and sliced on the bias into ½-inch rounds
  • half of 1 large red bell pepper, seeded and sliced into ½-inch strips
  • half of 1 large yellow bell pepper, seeded and sliced into ½-inch strips
  • about 6 baby portobello mushrooms, with cores removed
  • about 2 cups cauliflower florets, broccoli florets may be substituted
  • 1 tablespoon olive oil
  • ½ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • subheading: BASIL VINAIGRETTE:
  • about 2 cups fresh basil leaves, loosely packed (about 2 ounces or about 2 large handfuls)
  • about ⅓ cup olive oil
  • half of 1 large shallot, about the size of 2 cloves of garlic
  • 2 tablespoons rice wine vinegar, apple cider or your favorite vinegar may be substituted
  • 1 tablespoon honey, or to taste (agave may be substituted)
  • ½ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • splash water, optional see note below
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer