1/4 cup red wine vinegar |
1 tablespoon chopped fresh basil |
1 tablespoon minced garlic |
2 teaspoons chopped fresh oregano |
spike seasoning, to taste, available in health food stores |
freshly ground black pepper, to taste |
1/4 cup olive oil |
1/4 cup olive oil |
1/4 cup balsamic vinegar |
1 tablespoon garlic, minced |
1 tablespoon fresh basil, chopped |
1 teaspoon sea salt |
1 teaspoon pepper |
2 portobello mushrooms, peeled, bottom part of stem removed |
1 pound tofu, firm, sliced into 1/2-inch pieces |
1 large red bell pepper, seeded and cut into 1-inch cubes |
1 large yellow bell pepper, seeded and cut into 1-inch cubes |
1 large green bell pepper, seeded and cut into 1-inch cubes |
1 bunch asparagus, cut into 1-inch pieces |
1 large red onion, peeled and cut into 1-inch cubes |
15 slices veggie pepperoni, halved |
1/4 cup black olives, pitted and cut in half |
1/4 cup pepperoncini, seeded and cut in half |
1/2 cup sun-dried tomatoes, soaked in warm water and halved |
1 tablespoon capers, whole |
1 tablespoon garlic, minced |
2 tablespoons fresh basil, chiffonade |
1/2 tablespoon fresh oregano, chopped |
