Portobello Mushroom and Squash Caprese

Ingredients

• 1/2 jar (1 1/4 cup) of Vero Gusto Tomato Basil
• 1/2 cup extra virgin olive oil
• 6 portobello mushroom caps, large dice
• 1 cauliflower, small florets
• 1 butternut squash, medium dice
• 1/2 cup feta cheese, crumbled
• 20 basil leaves
• 3 tbsp balsamic glaze
• Salt to taste
• Black pepper to taste

Directions

1. Preheat oven to 425 °F.
2. Drizzle oil over vegetables, season with salt and pepper; place on separate sheet trays to roast. Place in oven; mushrooms cook for 3-4 minutes, cauliflower cooks for 4-5 minutes, butternut squash cooks for 8-10 or until done.
3. Remove vegetables and allow them to cool. Assemble vegetables on a platter a spoonful at a time alternating basil leaves in between vegetables.
4. Drizzle Vero Gusto on top of vegetables. Sprinkle feta on top of sauce and drizzle balsamic glaze for garnish.