Mushrooms and tomatoes are tossed in wine and oil in this simple roasted vegetables dish.
This recipe goes with Roasted Vegetable Pasta
Oxmoor House APRIL 2009
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.
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