rdrn recipes Baking Bread Baking Cakes, Tarts and Muffins Baking Treats Breakfast Chicken meals Meat meals Seafood meals Vegetarian meals Salad Soup

< Balsamic roasted mushrooms and tomatoes Aubergine Parmigiana Aubergine with crispy coriander pesto Baked Falafels Baked Leftover Risotto Balls (Arancini)Balsamic glazed roast carrots and mushrooms Balsamic roasted mushrooms and tomatoes Barley risotto Cashew-Crusted Cauliflower Steak Coconut curry chickpea bowl Courgette Dahl with Crispy Carrot Fritters Creamy mushroom, spinach and butternut Orzo Crispy Baked Gnocchi With Tomatoes, Basil And Mozzarella Fresh Spring Rolls with Peanut Sauce Indian chickpea koftas with sweet potato fries Lentil dhal Mexican bean chilli Miso aubergines with tofu, sesame and chilli Moroccan Lentil Aubergine bake Mushroom and tomato Dahl Ras El Hanout Halloumi and roast veg quinoa salad Red curry lentils Spiced, roasted cauliflower and chickpeas Spiced mashed aurbergine and peas Spicy BBQ Tofu stir-fry Spicy Peanut Tofu Bowls Thai green curry Vegan shepherd's pie Vegetarian gado gado potatoes

< Balsamic roasted mushrooms and tomatoes

Yield: As much as you make

Time: 30 mins

Notes: Serve with couscous/pasta/orzo/polenta. Serve asa snack on top of crackers with cheese.

Ingredients

Olive oil
2 cloves minced garlic
Mushrooms
1 packet baby tomatoes
1 T dried thyme
2 T balsamic vinegar

Method

Preheat oven to 180°
Toss mushrooms, garlic, tomatoes, thyme, olive oil and balsamic. Pour on roasting tray.
Roast for 20 minutes or until cooked. Shake halfway through.