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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mushrooms and Veggies, Italian Roasted Recipe

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This recipe for Mushrooms and Veggies, Italian Roasted is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Cremini mushrooms, cleaned
2 cups Cauliflower. cit omtp s,a;; f;prets
2 cups Cocktail tomatoes
12 cloves Garlic, peeled
2 tbsp Olive Oil
1 tbsp Italian seasoning
Salt and pepper to taste
1 tbsp Parsley, chopped
Directions:
Directions:
Preheat oven to 400º. In a bowl add all the mushrooms, garlic, and veggies. Drizzle with olive oil then add Italian seasoning, salt pepper and toss until well combined. Dump the veggies on a baking sheet and place in the preheated oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender. Garnish with fresh parsley before serving.
Personal Notes:
Personal Notes:
If you do not have Italian Seasoning, use equal amounts of basil, oregano, rosemary, and thyme.

 

 

 

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