Roasted Mushrooms And Mixed Vegetables With Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Mixed fresh Monterey |
| Mushrooms White | ||
| Portabella Shiitake | ||
| Crimini Golden Italian | ||
| Oyster cut in large | ||
| pieces | ||
| 1 | Sweet red bell pepper, cut | |
| in 1 inch chunks | ||
| 1 | Onion, cut in 8 wedges | |
| 1/2 | t | Salt |
| 1 | Zucchini, cut in 1 inch | |
| chunks | ||
| 2 | T | Olive oil |
| 1 | t | Minced garlic |
| 1/8 | t | Ground black pepper |
INSTRUCTIONS
Preheat oven to 450 F. In a 13x9x2 inch nonstick baking pan (or spray a conventional pan with vegetable cooking spray), place mushrooms, bell pepper, zucchini and onion. Toss with olive oil, garlic, salt and pepper. Bake uncovered, until mushrooms and vegetables are tender about 20 minutes. Serve as a side dish, or toss with pasta or rice if desired. Makes 4 servings. Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 605
Calories From Fat: 365
Total Fat: 41.5g
Cholesterol: 100.9mg
Sodium: 917.3mg
Potassium: 424.2mg
Carbohydrates: 29.7g
Fiber: 2.1g
Sugar: 18g
Protein: 29.5g