INGREDIENTS
10 oz
Artichoke hearts
4 oz
Cherry tomatoes
1
Green bell pepper
4 oz
Mushrooms, white
1
Red bell pepper
1
Red onion, small
1
Yellow squash, medium
1
Zucchini, medium
1/2 cup
Green or black olives
1
batch Italian vinaigrette or creamy italian dressing from get sauced
1
Sea salt and black pepper
2 tbsp
Ghee or coconut oil
4 oz
Ricotta cheese, dairy-free