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Serve at your next get together to wow your guests.
2 whole medium red bell peppers, halved, cleaned
1 whole medium zucchini, sliced 1/4-inch thick lengthwise
2 whole large Portobello mushrooms, gills and stem removed
1 cup (250 mL) cooked or canned green lentils, drained and rinsed
1/4 cup (60 mL) balsamic vinegar
2 tbsp (15 mL) canola oil
1 tsp (5 mL) honey
2 tsp (10 mL) fresh thyme leaves
salt and ground black pepper, to taste
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