Roasted mushrooms and mixed vegetables with pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mixed fresh Monterey Mushrooms (White; Portabella, Shiitake, Crimini, Golden Italian, Oyster) cut in large pieces |
| 1 | Sweet red bell pepper; cut in 1 inch chunks | |
| 1 | medium | Onion; cut in 8 wedges |
| ½ | teaspoon | Salt |
| 1 | large | Zucchini; cut in 1 inch chunks |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Minced garlic |
| ⅛ | teaspoon | Ground black pepper |
Directions
Preheat oven to 450 F. In a 13x9x2 inch nonstick baking pan (or spray a conventional pan with vegetable cooking spray), place mushrooms, bell pepper, zucchini and onion. Toss with olive oil, garlic, salt and pepper.
Bake uncovered, until mushrooms and vegetables are tender about 20 minutes.
Serve as a side dish, or toss with pasta or rice if desired. Makes 4 servings.
Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@...> on Mar 28, 1998
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