Portabello Mushroom, Roasted Corn and Apple with Chipotle Dressing
Ingredients
- 300 g IQF Apple Slices, Fuji
- 250 g portobello mushrooms, roasted, diced 1/4″ IQF
- 250 g zucchini, roasted, diced 1/4″, IQF
- 150 g corn, fire roasted kernels
- 50 g sun-dried tomato, 3/4″ strips, hydrated
- 60 g chipotle vegetable sauce (see separate recipe)
- 4 microwave bowls
Directions
Prepare chipotle vegetable sauce from separate recipe card and reserve. Carefully blend, mushrooms, zucchini, apple, tomatoes and corn until evenly distributed. Fold with sauce until evenly coated. Portion in bowl. See separate recipe card for vegetable sauce.