| 1/4 c. extra-virgin extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1/2 c. balsamic vinegar |
1 tablespoon |
$6.59 per 17 fluid ounces
|
$0.19 |
| 2 tsp finely-chopped thyme |
1/4 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1 tsp finely-grated lemon zest |
1/8 teaspoon |
n/a
|
|
| 1 1/2 lb large portobello mushrooms stemmed |
3 oz |
$1.99 per pound
|
$0.37 |
| 2 lrg red bell peppers halved, stemmed, and seeded |
1/4 bell peppers |
$3.29 per pound
|
$0.30 |
| 2 lrg yellow bell peppers halved, stemmed, and seeded |
1/4 bell peppers |
$3.29 per pound
|
$0.34 |
| 2 lrg red onions peeled, and sliced in thick rounds Salt to taste Freshly-grnd black pepper to taste Tender greens for garnish (such as arugula, peppercress and radish sprouts) |
1/4 onions |
$0.99 per pound
|
$0.08 |
| Total per Serving |
$1.38 |
| Total Recipe |
$11.08 |
Suggestions?