Roasted Vegetables

Mushrooms and tomatoes are tossed in wine and oil in this simple roasted vegetables dish.


2 cups (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 22 Minutes

Nutritional Information

Calories 84
Caloriesfromfat 42 %
Fat 3.9 g
Satfat 0.6 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 2.4 g
Carbohydrate 9.3 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 302 mg
Calcium 15 mg


1 (8-ounce) package baby portobello mushrooms, halved
2 cups grape or cherry tomatoes
1 red onion, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine


1. Preheat oven to 475°.

2. Combine first 6 ingredients in a bowl; toss well to coat. Arrange mushroom mixture in a single layer on a jelly-roll pan.

3. Bake at 475° for 15 minutes; turn vegetables over. Drizzle wine evenly over vegetables; bake an additional 7 minutes or until vegetables are tender and lightly browned.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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