1 jar Kalamata olives
1 jar artichoke hearts
1/2 a red pepper (or green, or yellow, or a combo)
15 roman tomatoes (small cherry sized ones - or 3 big tomatoes)
1/2 of 1 red onion
3 TB minced garlic
3-4 TB EVOO
3-4 TB balsamic vinegar
S&P to taste
Chop everything and mix together except the mushrooms. (Easier if you use a food processor - takes under 5 minutes). Let sit for at least an hour - best over night.
Then grill portabella mushrooms with some cheese (I mix skim mozzarella and some parm) on top until golden. Cover with sauce and enjoy. I've also done this with eggplants I have grilled and done with cheese. Yummy both ways.
A great way to get lots of veggies and fill up fast. Remember the sauce it VERY flexible - I'm made with sun-dried tomatoes, with and without the peppers. The main pieces you need are the olives, artichoke, and tomatoes. Everything else it negotiable. Also, good with pasta - but I prefer with the extra veggies.