Roasted Tomatoes & Mushrooms
Yield: 2 servings
This simple combination of roasted tomatoes and mushrooms is delightful as is yet endlessly versatile, so don’t hesitate to get creative.  Note that the dish will be vegetarian with the addition of cheese and vegan without. Enjoy warm or room temperature—cold leftovers are quite tasty, too!


  • 1 rounded cup grape or cherry tomatoes, halved
  • 8 ounces button or cremini mushrooms, halved or quartered if large
  • 1 1/2 tablespoons olive or avocado oil
  • Kosher salt and pepper


  1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil or parchment for easy cleanup.
  2. In a mixing bowl, clean produce or zip-top bag, or with your hands directly on the baking sheet, toss the tomatoes and mushrooms with the oil. You can eyeball this, as you want just enough oil to lightly coat the veggies.  Sprinkle with salt and pepper to taste, and then spread in an even layer on the baking sheet.  Bake for 15 minutes, give them a stir, and then spread them back out and roast for 5-10 minutes more or until tender and lightly caramelized.
  3. Enjoy hot or at room temperature. Delicious stirred into traditional pasta or zucchini noodles, spooned over fish or chicken, added to orzo and quinoa salads, etc.

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