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Ingredients

• Vinaigrette:
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• Vegetables:
• 2 medium zucchini, halved lengthwise (about 1 pound)
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 4 (1/2-inch-thick) slices Vidalia or other sweet onion
• 4 (4-inch) portobello caps
• Cooking spray
• Remaining ingredients:
• 4 cups hot cooked basmati rice
• 1/2 cup (2 ounces) feta cheese, crumbled

Description

Yale Students Hone Their Knife Skills Chopping And Slicing Vegetables For This Recipe. Served With Rice, It Is A Satisfying Meatless Entrée. To Quarter A Pepper: Use A Knife To Slice Pepper In Half, And Pull Away Stem.

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