INGREDIENTS
2
Bell peppers
8 oz
Cherry tomatoes
5 cloves
Garlic
8 oz
Mushrooms
1
Red onion, cut into 1” cubes, medium
1
Yellow squash, cut into 3/4” pieces, medium
1
Zucchini, cut into 3/4” pieces, medium
1/2 cup
Balsamic vinegar
1/2 tsp
Black pepper
2 tbsp
Olive or avocado oil
1 tsp
Sea salt