• Ingredients: 22
  • Serves: 4

Mushroom, squash and bell pepper salad with olive oil, balsamic vinegar or red wine vinegar, dried, dried, large mushrooms , stems trimmed, medium zucchini, trimmed, cut on diagonal into 1/2-inch-thick slices, yellow crookneck squash, trimmed, cut on diagonal into 1/2-inch-thick slices, large red bell pepper, cut into 2-inch squares.

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup vinegar red wine vinegar
  • 1 tablespoon chopped fresh oregano or 1 tsp. dried
  • 1 tablespoon chopped fresh thyme or 1 tsp. dried
  • 1 lb. large mushrooms , stems trimmed
  • 4 medium zucchini, trimmed, cut on diagonal into 1/2-inch-thick slices
  • 4 yellow crookneck squash, trimmed, cut on diagonal into 1/2-inch-thick slices
  • 1 large red bell pepper, cut into 2-inch squares

For the Walnut Gorgonzola Dressing:

For the coulis

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Whisk oil, vinegar and herbs in small bowl to blend. Season with salt and pepper. Transfer 1/4 cup dressing to medium bowl; add mushrooms and toss to coat.

    For this step you will need

  2. Step 2 Transfer 1/4 cup dressing to large bowl; add zucchini, yellow squash and bell pepper and toss to coat.

    For this step you will need

  3. Step 3 Preheat broiler. Arrange vegetables on broiler pan. Cook until crisp-tender, about 3 minutes per side.
  4. Step 4 Transfer vegetables to platter. Sprinkle with salt, pepper and remaining dressing. Serve warm or at room temperature.

    For this step you will need

Nutrition information

Calories 328 Carbohydrates 17 g (6%)
Fat 28 g (43%) Protein 6 g (12%)
Saturated Fat 4 g (20%) Sodium 16 mg (1%)
Polyunsaturated Fat 3 g Fiber 4 g (17%)
Monounsaturated Fat 20 g Cholesterol 0