ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Vegetables

Prep time 5 mins
Cook time 22 mins
Yield 2 cups (serving size: 1/2 cup)
Mushrooms and tomatoes are tossed in wine and oil in this simple roasted vegetables dish.

Ingredients

  • 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

Nutrition 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

How to Make It

  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