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Roasted tomatoes, mushrooms & onions

May 12, 2017 | Sides & salads, Vegetable side

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.


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


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.

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