1 small butternut squash seeded, peeled,
and cut large chunks - (abt 16 pieces)
1 can tomato sauce - (8 oz)
3 garlic cloves minced
2 tablespoons chopped fresh basil
2 teaspoons balsamic vinegar
teaspoon ground gingerroot
teaspoon salt or to taste
1 zucchini cut 16 rounds
1 yellow bell pepper cut 16 pieces
1 red bell pepper cut 16 pieces
16 mediums mushrooms stems removed
In a large pot of boiling water, cook the squash until just about tender, then drain.
Meanwhile, in a small bowl, combine the tomato sauce, garlic, basil, vinegar, ginger and salt. Set this mixture aside.