Mushroom Monday Challenge

So far, so good with the Mushroom Monday Challenge! I hope that it is encouraging you to explore the different types of mushrooms, as well as all the different ways you can serve fresh mushrooms, because really… the possibilities are endless!

Here’s another quick and easy recipe from my kitchen.

Easy Oven Roasted Vegetables
Prep Time: 5 min. Cook Time: 15-20 min.

This recipe was a quick side dish to my Tuna Casserole. I felt like I needed more veggies on my plate, so I raided my fridge for whatever I could find. The baby bella mushrooms I used added a nice meaty texture to the dish, and absorbed the flavour of the dressing nicely. Use whatever vegetables you have on hand; zucchini, carrots, and even corn would make a nice addition. This fast side dish recipe could also be used over pasta or rice for a complete meal.

1/2 large green pepper, cut into chunks
1/2 large red pepper, cut into chunks
1/4 onion, thickly sliced
5 baby portabella mushrooms, sliced
12 cherry tomatoes, cut in half
2 tablespoons sundried tomato & oregano salad dressing

1. Preheat oven to 350°F (180°C).
2. Cut up all veggies, and place in a glass baking dish.
3. Drizzle with sundried tomato and oregano salad dressing, or use any oil-based salad dressing you may have on hand.
4. Roast in oven for 10-15 minutes or until veggies are tender.
5. Serve hot as a side, or on top of pasta or rice for a complete meal.

If you like this simple recipe you might also like these from the Mushrooms Canada Library:
Oven Roasted Mushroom & Vegetable Salad
Roasted Mushroom & Vegetable Spread

posted by Brittany

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