Roasted Mushrooms and Mixed Vegetables
This dish can also be grilled directly over medium heat.
No. of Servings: 4
1 each Yellow & Red Bell Pepper (cut in 1-inch chunks)
1 Zucchini (cut in 1-inch chunks)
6 Asparagus Spears (trim the stem ends and cut diagonally)
1 Onion (cut in 8 wedges)
1 tsp Garlic (minced)
1 tbsp Fresh Thyme (chopped)
¼ cup Balsamic Vinegar
1 tsp Black Pepper (grounded)
½ tsp Salt
½ tbsp Olive Oil
No. of Servings: 4
Ingredients:
500gms Mushrooms, mixed fresh, cut in large pieces (white, portabella)1 each Yellow & Red Bell Pepper (cut in 1-inch chunks)
1 Zucchini (cut in 1-inch chunks)
6 Asparagus Spears (trim the stem ends and cut diagonally)
1 Onion (cut in 8 wedges)
1 tsp Garlic (minced)
1 tbsp Fresh Thyme (chopped)
¼ cup Balsamic Vinegar
1 tsp Black Pepper (grounded)
½ tsp Salt
½ tbsp Olive Oil
Directions:
- Preheat oven to 450 F.
- In a pan, heat oil and sauté mushrooms, bell pepper, zucchini, asparagus and onion.
- Toss with garlic, vinegar, thyme, salt and black pepper.
- Allow to marinate in the refrigerator for at least 1 hour.
- Bake in the oven uncovered for about 15 minutes until mushrooms and vegetables are tender.
- Serve with pasta or rice.
Similar Links:
Mushrooms and Vegetables Mix
Stuffed Mushrooms with Grilled Vegetables
Roasted Sweet Potato
Hyderabadi Mixed Vegetable
Stuffed Mushrooms
Mushrooms and Vegetables Mix
Stuffed Mushrooms with Grilled Vegetables
Roasted Sweet Potato
Hyderabadi Mixed Vegetable
Stuffed Mushrooms