Yellow (summer) squash
Large capped portabella mushrooms
White onion, sliced thick
Roasted red peppers
This dish is a real treat simply because it is what YOU want it to be. Choose from an abundance of vegetables. Chef Shashank’s choices are listed above. Wash all vegetables thoroughly. Cut the eggplant, zucchini and yellow squash lengthwise — carefully and medium thick (one-quarter-inch each). Cut the onion in ¼’ circular slices (like for making onion rings), but leave the whole slice together. Remove the stem from the mushrooms. Drain the canned roasted peppers. In a large mixing bowl, combine all ingredients except roasted peppers. Pre-heat a large sauté pan. Add ½-cup olive oil. Wait for the wisp of smoke. Then slowly add the vegetables to the pan in small batches — just enough to cover the bottom so they cook evenly. Sear two minutes on each side. Remove the vegetables from the pan and drain on paper towels. When all the vegetables are cooked, arrange a few pieces of each vegetable in a colorful display on each plate. Top each arrangement with one red pepper. Garnish the border of the plate with some Spring Mix Salad. Top off this dish with vinaigrette.