Appetizers Vegetarian

Portobello Mushroom and Squash Caprese



  • 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


  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.

Nutrition Profile

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