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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 2 |
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Mushrooms and tomatoes are tossed in wine and oil in this simple roasted vegetables dish. 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 |
Directions:
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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