May 21, 2012

Roasted Mushrooms with Peas, Tomato, Onion

This recipe is adapted from Sara Foster's Fresh Every Day cookbook. It's such a unique, interesting blend that works as an easy side dish for a variety of meals. We find the parsley isn't necessary, but if that's your thing then by all means go for it!

Vegan, gluten-free

8 oz. mushrooms (I use pre-sliced cremini)
16 oz. bag frozen peas
8 oz. (1/2 pint) grape or cherry tomatoes
1 small red onion
Olive oil for drizzling
Fresh parsley for topping (optional)

Preheat oven to 400.
Prepare vegetables: rinse and drain frozen peas, thinly slice red onion, and slice mushrooms if necessary. Place veggies with tomatoes in a bowl.
Drizzle with olive oil, season with salt/pepper, and toss to coat.
Spread in an even layer on a baking pan. Roast for about 20 minutes, stirring occasionally.
Sprinkle with parsley if using, and serve.


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  2. Oh I could eat this everyday! What a perfect summer lunch, or dinner side dish. Thanks for sharing!


    1. Thanks for stopping by Shannon! I LOVED this combo... no boring side dish here! Hope you get a chance to try it! :)