Roasted tomatoes, mushrooms & onions
Roasted tomatoes, mushrooms & onions
Recipe from Food from the heart/ Onthoukos
Serves 4 – 6
This flavourful side dish is quick and easy to prepare. Serve with roasted meat or chicken, or add to pasta and sprinkle with Parmesan cheese. It can also be served with any egg dish for breakfast.
Ingredients
75-100 g pine nuts or flaked almonds
2 onions, cut in wedges
500-750 g brown mushrooms, quartered
30-45 ml balsamic vinegar
50 ml olive oil
30-45 ml soft brown sugar
salt and freshly ground black pepper to taste
250 g whole cherry tomatoes
a large handful of fresh basil leaves
Method
1. Preheat the oven to 200 °C. Place pine nuts or nuts on a baking tray and roast for 5-8 minutes or until just golden brown, but be careful not to burn them. Allow to cool.
2. Place onions and mushrooms in a single layer on a large baking tray. Pour over vinegar and oil, sprinkle with sugar and season to taste.
3. Lightly mix through and roast for 15-20 minutes or until the vegetables are just soft and golden brown. Add tomatoes and roast for another 10 minutes or just until the skins burst open and the tomatoes are warmed through.
4. Spoon onto a serving platter, sprinkle with nuts and garnish with basil and black pepper. Serve warm or at room temperature.