“This recipe was a quick side dish to my Tuna Casserole. I felt like I needed more veggies on my plate, so I raided my fridge for whatever I could find. The baby bella mushrooms I used added a nice meaty texture to the dish, and absorbed the flavour of the dressing nicely. Use whatever vegetables you have on hand; zucchini, carrots, and even corn would make a nice addition. This fast side dish recipe could also be used over pasta or rice for a complete meal.”
- Ready In:
- 20mins
- Ingredients:
- 6
- 1⁄2
large green pepper, cut into chunks
- 1⁄2
large red pepper, cut into chunks
- 1⁄4
onion, thickly sliced
- 5
baby portabella mushrooms, sliced
- 12
cherry tomatoes, cut in half
- 2
tablespoons sundried tomato & oregano salad dressing
directions
- Preheat oven to 350°F (180°C).
- Cut up all veggies, and place in a glass baking dish.
- Drizzle with sundried tomato and oregano salad dressing, or use any oil-based salad dressing you may have on hand.
- Roast in oven for 10-15 minutes or until veggies are tender.
- Serve hot as a side, or on top of pasta or rice for a complete meal.
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RECIPE SUBMITTED BY
My name is Brittany and I am the Marketing Manager for Mushrooms Canada. Since I work in the food industry I cannot help but love food! I have challenged my blog readers to participate in our “Mushroom Monday Challenge,” and of course when leading a challenge you must participate as well. This is where I will chronicle my Mushroom Monday recipes that I enjoy at home.
