mushroom-squash-and-bell-pepper-salad-15547.json

{
    "directions": [
        "Whisk oil, vinegar and herbs in small bowl to blend. Season with salt and pepper. Transfer 1/4 cup dressing to medium bowl; add mushrooms and toss to coat. Transfer 1/4 cup dressing to large bowl; add zucchini, yellow squash and bell pepper and toss to coat.",
        "Preheat broiler. Arrange vegetables on broiler pan. Cook until crisp-tender, about 3 minutes per side. Transfer vegetables to platter. Sprinkle with salt, pepper and remaining dressing. Serve warm or at room temperature."
    ],
    "ingredients": [
        "1/2 cup olive oil",
        "1/4 cup balsamic vinegar or red wine vinegar",
        "1 tablespoon chopped fresh oregano or 1 teaspoon dried",
        "1 tablespoon chopped fresh thyme or 1 teaspoon dried",
        "1 pound large mushrooms (about 16), stems trimmed",
        "4 medium zucchini, trimmed, cut on diagonal into 1/2-inch-thick slices",
        "4 yellow crookneck squash, trimmed, cut on diagonal into 1/2-inch-thick slices",
        "1 large red bell pepper, cut into 2-inch squares"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Mushroom",
        "Broil",
        "Quick & Easy",
        "Wheat/Gluten-Free",
        "Bell Pepper",
        "Squash",
        "Summer"
    ],
    "title": "Mushroom, Squash and Bell Pepper Salad",
    "url": "http://www.epicurious.com/recipes/food/views/mushroom-squash-and-bell-pepper-salad-15547"
}