Roasted Vegetables

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.