Rainbow Chili
This recipe is adapted from a Rachel Ray recipe and can be served with or without meat, and uses a wide range of vegetables; hence the “rainbow.” Plus, it’s really friggin’ healthy! Great with tortilla chips or french bread.
Serves 4
INGREDIENTS:
1 zucchini
1 yellow squash
1 red bell pepper
1 orange bell pepper
1 large portobello mushroom cap
1 small eggplant
2 [...]