Ingredients
Scale
- 500g cremini mushrooms, cleaned and halved
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 small zucchini, diced
- 1 bell pepper, diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
- Optional balsamic glaze for finishing
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
- Toss mushrooms with oil, garlic, salt and pepper. Roast 15-20 minutes until browned and crisp on edges.
- Meanwhile, sauté red onion, zucchini, peppers and tomatoes with thyme and oregano until vegetables are tender and jammy.
- Remove from heat, combine with roasted mushrooms, season to taste, and finish with parsley and balsamic glaze if desired. Serve with crusty bread or grains.
Notes
- Serve immediately for best texture.
- Can be prepared in batches and reheated gently.
- Pair with crusty bread or quinoa for a complete meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Roasting and sautéing
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
