Thanks to Kroger for inspiring this vegan cookout/cook-in & sponsoring this video! You guys, look for all of these fresh veggies and mushrooms at your local Kroger or Kroger family store.

Roast Veggie Marinade
(this marinade is what I used for the mushrooms, zucchini, & brocollini. But you can use it on any veggies that you want roast. The ratio is 1:1 for the soy sauce and balsamic, so feel free to make as much or as little as you need).

3 tbsp soy sauce
3 tbsp balsamic vinegar
1 tsp garlic powder

Combine in a bowl, then pour over and/or brush on mushrooms and vegetables as they roast. Allow mushrooms to marinate in this for at least 10 minutes before roasting. You should still brush the mushrooms with the marinade as they roast. This will keep them from drying out.
Pecan Muhammara Sauce
1 cup chopped lightly toasted pecans, or walnuts
2 red bell peppers, roasted (grill, broil, or buy them pre-roasted in a jar)
1 clove garlic, chopped
1 tbsp fresh lemon juice
1 tbsp pomegranate molasses
1 tbsp Aleppo pepper or 2 tsp smoked paprika
1 tsp ground cumin
1/4 cup unseasoned breadcrumbs (optional)
1 tbsp olive oil

Place ingredients in food processor, and blend until combined. It should be the consistency of a grainy hummus, not a puree.

Grilled Flatbread recipe that I like to use: https://www.thebakerchick.com/easy-grilled-flatbread/

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