Roasted Vegetables

7 ingredients
3 steps

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. 1
    Preheat oven to 475°.
  2. 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. 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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