Roasted Vegetables

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

This recipe goes with Roasted Vegetable Pasta

Yield: 2 cups (serving size: 1/2 cup)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 42%
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.4g
  • Carbohydrate: 9.3g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 302mg
  • Calcium: 15mg

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

Preparation

  1. 1. Preheat oven to 475°.
  2. 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. 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.
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