Sautéed Baby Vegetables with Grilled Portobellos
Recipe by Chef Tom Fraker

2 Portobello Mushrooms, stems & gills removed
Kosher Salt & Freshly Ground Pepper
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1/2 pound Yellow Baby Sunburst Squash, trimmed; halved
1/2 pound Green Baby Sunburst Squash, trimmed; halved
1/2 pound Baby Zucchini, trimmed; halved, or Organic Zucchini, cut into bite size chunks
1/2 pound Haricot Verts, trimmed
1 pint Grape Tomatoes
1 Navel Orange
1 (5 oz.) package Melissa’s Pomegranate Arils

Prepare a hot grill.

Season the mushrooms with the salt and pepper and place them on the grill. Cook until you get nice grill marks, flip them and repeat on the other side. Remove from the grill and set aside.

In a sauté pan, heat the oil and melt the butter. Add the squash, zucchini and the haricot verts, season with the salt and pepper and sauté until crisp tender, about 6-8 minutes. Add the tomatoes and sauté for another 5 minutes. Remove from the heat and squeeze the orange juice in. Gently toss and garnish with the pomegranate arils. Slice the mushrooms and place them on a platter. Top with the sautéed vegetables.

Makes about 4-6 servings.