Monday, May 28, 2007


I have a new thing - mushrooms. I've been starting to eat them slowly, usually preferably marinated in some balsamic vinegar or something. They're still slimy and the same Kingdom as the stuff that grows between your toes, but every once in awhile I do like to try something new.
But here is a good roasted veggie recipe for the mushroom, pepper, and onion person in your life.
  1. 1/2 lb mushrooms
  2. 2 red peppers
  3. 1 sweet onion
  4. 2-8 cloves garlic (depending on taste)
  5. Garlic powder
  6. Balsamic vinegar
  7. Olive oil
  1. Oven at 350
  2. Jelly roll pan
  3. Cutting board/knife
  4. Bowls for marinating
  5. Saute pan
  1. Wash all vegetables.
  2. Chop mushrooms and put them in the bowl.
  3. Combine 1/6 (eyeball it) cup olive oil and 1/6 cup balsamic vinegar and pour over the mushrooms. Turn mushrooms to coat and allow to marinate.
  4. Chop red peppers. Put in a bowl and coat with a little olive oil. Set aside.
  5. Chop onions and garlic.
  6. Prepare a saute pan and pour in some olive oil.
  7. Saute onions until fairly tender, but not brown. (Transparent is good.)
  8. Combine marinated mushrooms (with the marinade), red peppers, and onions in jelly roll pan.
  9. Spread vegetables to be about one to two vegetables thick.
  10. Bake in the oven at 350 for 10-15 minutes or until tender, delicious and the red peppers have become yellow-orange in color.

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