Ingredients
2 large portobello mushrooms
3 bell peppers, sliced into strips
1 zucchini, sliced into sticks
1 sweet or red onion, thinly sliced
2 cloves garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons chili powder
1 teaspoon cumin
1/8 - 1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
Lettuce
Preparation
Toss all ingredients together in a big bowl. Marinate for a minimum of 2 hours or up to 12 hours.
Serve in romaine lettuce leaves with sauces and salsa.
