INGREDIENTS
1/2 cup
lemon juice
3 tbsps
olive oil
1/4 cup
fresh dill
3 cloves
garlic
1/2 tsp
salt
1/2 tsp
pepper
4 larges
portobello mushroom caps
15 oz
canned white beans
2 smalls
bell peppers
1 small
red onion
1 medium
zucchini
1 cup
fontina cheese