Approx. 100 calories (1 gram of fat) per serving. Recipe serves 3Ingredients
- 2 Tbs. garlic (finely chopped)
- Crushed red pepper, to taste
- Freshly ground black pepper, to taste
- Olive oil
- 1/4 cup balsamic vinegar
- 2 large Portabella mushrooms
- 1/2 cup of each of the following diced vegetables
- red bell pepper
green bell pepperzucchiniyellow squasheggplantred oniontomato (not in picture because I didn't realize that I didn't have one until too late)
- Lightly spray both sides of the mushrooms with olive oil. Rub 1/2 Tbs. of garlic into the gills of each mushroom.
- Grill mushrooms until tender, flipping once if on convential grill (I used George Forman and didn't flip it, since both sides are grilled).
- Lightly spray a sauté pan with olive oil.
- Sauté the garlic, black and red pepper, and all the diced vegetables.
- Add the balsamic vinegar.
- Boil off most of the liquid.
- Cook until the vegetables are tender, not soggy!
- Serve over the sliced mushrooms.
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