Ingredients
- 2 large red bell peppers (roasted and peeled)
- 1/2 cup olive oil
- 1 head garlic, peeled, about 10 cloves, smashed
- 1/4 cup toasted pine nuts
- 2 cups parsley, about one bunch
- 1/4 cup champagne vinegar
- 4 large portobello mushrooms
- 1 medium eggplant, sliced into 1/2-inch rounds
- 1 large onion
- 4 slices vegan provolone cheese slices
- 1 1/2 cups cooked orzo or cous cous
- Balsamic vinegar, for drizzling
- Rosemary sprigs, for garnish
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