INGREDIENTS
1 pint
baby portobello mushrooms
1 small
bell pepper
1 small
bell pepper
1/2 pint
grape tomatoes
4 cloves
garlic
2 tbsp
lemon juice
1/2 tsp
salt
1 1/2 tsp
braggs liquid aminos
1 1/2 tsp
maple syrup
1 tbsp
parsley
1 tsp
thyme
1/4 cup
olive oil