from Fresh Every Day by Sara Foster
8 ounces cremini, button, or portobello mushrooms, wioped clean, larger ones cut int pieces
3 cups frozen petite peas (16 oz. bag) rinsed and drained
1/2 pint grape or cherry tomatoes ( I used chopped fresh tomatoes)
1 small red onion, halved and thinly sliced (I used sweet yellow)
2 TBS olive oil
2 TBS melted butter
sea salt and freshly ground black pepper to taste
2 TBS chopped fresh flat leaf parsley (I omitted)
1. Preheat the oven to 400
2. Place the mushrooms, peas, tomatoes, and onion on a large baking sheet with sides. Drizzle the oil and butter, season with salt and pepper, and stir to coat. Spread the vegetables in an even layer and roast for 18 to 20 minutes, stirring often, until the mushrooms are golden brown and the tomatoes soft. Sprinkle with parsley, and additional salt and pepper, and serve warm.
This recipe can also be made with broccoli or green beans, though the beans will take about 5 minutes longer to cook. You can also use this recipe as a base to prepare the vegetables on the grill.