Ingredients:

• 2 large zucchini
• 2 large sweet onions
• 2 sweet red peppers or 1 jar roasted red peppers
• 5 or 6 Portobello mushrooms, whole or sliced
•  Stonewall Kitchen Maple Chipotle Grille Sauce
•  ounce olive oil

Directions:

1. Preheat oven to 375 degrees.
2. Rub peppers with olive oil, place in baking dish and bake until soft and skin peels off easily. When cool, remove skin, stem and seeds, and set aside.
3. Slice zucchini and onion into 1/4" to 1/2" thick rounds. Brush bottom rounds with oil, place on baking sheet and brush tops with Maple Chipotle Grille Sauce.
4. Bake 15 minutes, turn slices over, and brush with sauce. Bake for an additional 15 minutes or until center on onion is soft.
5. Do same with mushrooms, either whole or sliced.
6. Lightly grease 9"x9" casserole dish. Layer onions and zucchini until gone, top with mushrooms and slices of roasted pepper.
7. Mix 3/4 cup Maple Chipotle Grille Sauce with 1/4 cup olive oil and pour mixture over the top. Marinate for several hours or overnight.
8. Serve at room temperature or bake until heated through. Serve hot.