Charred Vegetable & Lentil Antipasto Salad – Lentils.org

Ingredients

• 2 whole medium red bell peppers, halved, cleaned
• 1 whole medium zucchini, sliced 1/4-inch thick lengthwise
• 2 whole large Portobello mushrooms, gills and stem removed
• 1/4 cup (60 mL) balsamic vinegar
• 2 tbsp (15 mL) canola oil
• 1 tsp (5 mL) honey
• 2 tsp (10 mL) fresh thyme leaves
• salt and ground black pepper, to taste