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Souper Jenny on KL&H
2 medium yellow squash, quartered vertically
2 medium zucchini, quartered vertically
1 pound bunch asparagus, bottom 2 inches of stalks removed
2 large portobello mushrooms, cut into 1/2 inch wide pieces
2 medium red onions, cut into rings
1 each red, yellow, green and orange pepper, seeds removed, cut into thick, long strips
Extra virgin oive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
Salt & pepper to taste
8 ounces crumbled feta
6 large cloves garlic, peeled
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