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Vegetable Paella:1 1/2 c rice; 4 c stock;1 c red pepper puree; Roast1 med eggplant/zucchini; 1 ea red/yellow/orange pepper strips; Sm pkg mushrooms;1 jar artichoke hts/water; green beans; Saute 4 cloves, minced garlic;1 onion; evoo; . Drizzle skillet evoo, sauté garlic/onions; add rice /puree,mix, flatten. Pour heated stock over, heat til liq reduces, cover/foil cook 40 min. Garnish.

Cedar Planked Grilled Portobellos Stuffed with Summer Veggies - "The portobellos were infused with a delicate smoky flavor that was so delicious and enhanced all the vegetables." / Proud Italian Cook