Ingredients:
Zucchini Squash, Sliced ½ Moon 1 each
Yellow Squash, Sliced ½ Moon 1 each
Red Onions, sliced ½ onion
Parsley, chopped 2 T
Roasted Red Pepper, sliced 1 each
Sliced Mushrooms 1 cup
Garlic, minced 1 T
Balsamic Vinaigrette 2 cups
Apple Cider Vinegar ¼ cup
Balsamic Vinegar ¼ cup
Olive Oil 1 ½ cups
Four Seasons as needed

Procedure:

Clean and prepare all vegetables as described above, roast the red peppers over an open flame until charred, steam in a closed container for 15 minutes, wash and seed, slice lengthwise and then slice in ½ across the width. Combine all vegetables. Make dressing by placing vinegars in a bowl and whisking in the olive oil, pour over vegetables, season with four seasons as needed. Allow to marinate for at least 2 hours or overnight if possible.