Ingredients :
- 1 pints cherry tomatoes - washed and halved
- 4 oz baby portabello mushrooms - wiped clean and quartered
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 3/4 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 salt and pepper to taste
Method :
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.
- Rinse cherry tomatoes under cold, running water. Cut each in half from stem to "butt" and place in a large bowl. Wipe mushrooms clean with a slightly dampened, clean dish towel. Cut each mushroom in half lengthwise, then cut each half in half lengthwise again. Place in bowl with tomatoes.
- In a small bowl whisk together all your other ingredients. Pour over your tomatoes and mushrooms. Toss gently to coat.
- Pour out onto baking sheet and spread out into an even, single layer. Place in oven and bake 15-20 minutes or until tomatoes are looking "wilty" mushrooms are soft.
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