Make marinade and divide in half.
Place 18-24 skinless boneless chicken breasts in half of the marinade.
Place vegetables in the other half of the marinade:
72 oz. mushrooms, stems removed
6-8 ea. yellow and red peppers cut in large chunks
6 red onions, large slices
1/2 cup chopped fresh rosemary
9 T. minced garlic
1 T. black pepper
3 cups balsamic vinegar
1 1/2 cups olive oil
1 cup + 2 T. soy
72 oz. mushrooms
6-8 each yellow and red peppers in large chunks
6 large sliced red onions
Bake the chicken on a sheet pan at 425 for 12-18 minutes or just until pink.
Bake the vegetables in the marinade in a casserole dish at 425 for 20-30 minutes.
Slice chicken in large pieces in with vegetables and or mixed in with pasta or on rice.
Serve with shaved cheese.