Italian Veggie Chop & the Best Portabella Mushrooms You've Ever Had

Lately I've been all about produce. Zucchini, mushrooms, salads, everything I can get my hands on. I feel like vegetables are over-cooked most of the time, but they usually taste way better when only lightly cooked. The veggie chop was inspired by my craving for good fresh veggies that are cooked but still have the crunch. The portabella mushrooms are great for the grill, which sadly I don't have, but still taste amazing on the stove. I only have a picture of the veggies, unfortunately, but both turned out beautifully.

Italian Veggie Chop:

Broccoli
Zucchini
Red Onion
Red Pepper
Olive Oil
Garlic, Pressed/Minced
Basil
Oregano
Salt

-Slice all vegetables.
-Soak broccoli and zucchini in water, then place on a plate and microwave for 1 minute. Turn vegetables, and cook another minute.
-Heat olive oil, garlic, and spices over medium heat. Add all vegetables and turn constantly until coated with olive oil.
-Turn heat up to high and continue turning. You don't want to cook the vegetables all the way through, so make sure you continue turning them until they get cooked and singed on the outside only.
-Remove from heat and serve fresh!

Note: If you have a grill, you can cook them in foil too!
  
Portabella Mushrooms

Large Portabella Mushroom Caps
Olive Oil
Garlic, Pressed/Minced
Smoked Paprika
Lawry's Seasoning Salt

-Wash mushrooms lightly. Remove stem if not already done.
-Allow mushrooms to dry on a paper towel, gill-side down. Let rest 10 minutes.
-Flip mushrooms over and rub garlic into the gills. Sprinkle a small amount of each seasoning onto the gills, and pour about a tablespoon of olive oil into the gills.
-Heat olive oil in a pan on medium heat. Place mushrooms in pan gill side up.
-Cook for 5 minutes and then flip over, gill side down. Cook 5-10 minutes and then flip.
-Continue flipping every few minutes for ~10 minutes. Serve fresh.

Note: Another great recipe for the grill : D