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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Best with either habanero or jalapeno olive oil. Can add the cheese separately at the table or add it to the last 10 minutes of roasting. Ingredients:
16 oz mushrooms |
3 yellow zucchini, yellow and green |
1 red bell pepper |
1 onion |
24 cherry tomatoes |
2 t garlic |
1 t thyme |
1 t olive oil |
1/3 c gruyere cheese, shredded |
Directions:
1. Clean veges. If using cremini or white button mushrooms, cut in half. Cut onion, zucchini and bell peper into thick chunks.
2. Place in a large bowl with whole cherry tomatoes, garlic, thyme, and olive oil. Toss to coat. Can be prepared to this point and then refrigerated.
3. Preheat oven to 425 degrees.
4. Line a large roasting pan with aluminum foil (just to make clean up easier). Pour the veges in and spread evenly.
5. Roast for about 30 minutes. How long to roast depends on how thickly the veges lay in the pan. If they are not in a single layer then give them a stir after 20 minutes. When they are hot steamy and the tomatoes are beginning to char they are done.
6. You can sprinkle the veges with cheese when nearly done cooking or add at the table.
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