- 1 portebella mushroom, cleaned
- 1 zucchinni
- 1 yellow squash
- 1 red pepper
- 1 red onion
- couple slices of large beefsteak tomato
- 8 oz. balsamic vinegar
- fresh garlic
- fresh chopped parsley
- salt and pepper to taste
- couple oz. of your favorite dairy substitute cheese
- couple pieces of your favorite vegan flatbread(I like foccacia)
Slice all veggies lengthwise, about a quarter inch. Let marinate in the vinegar, garlic, parsley, salt and pepper. Let marinade for only about 8-10 minutes. Grill veg’s on both sides till aldente.
Grill the vegan bread lightly to improve taste.
On baking pan, lightly grease the bottom, place vegan bread on. Then stack the veg’s on as high as you want to go, stacking them one on top of the other and top with cheese. Bake in the oven till cheese is melted. enjoy!