Options

Format:
Include:
PRINT
See more
Roasted Vegetables

Roasted Vegetables

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

  • Yield: 2 cups (serving size: 1/2 cup)
  • Cook time:22 Minutes
  • Prep time:5 Minutes

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. 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.

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
advertisement

Go to full version of

Roasted Vegetables recipe

advertisement