Roasted Portobellos and Artichoke Hearts
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (MD)
10 oz. baby Portobello mushrooms
9 oz. jarred whole artichoke hearts
9 oz. rinsed strawberry tomatoes
1/3-1/4 cup of chopped fresh oregano
1 large garlic clove
2 tablespoons olive oil
1 teaspoon red chili pepper
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon black pepper
9 oz. jarred whole artichoke hearts
9 oz. rinsed strawberry tomatoes
1/3-1/4 cup of chopped fresh oregano
1 large garlic clove
2 tablespoons olive oil
1 teaspoon red chili pepper
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon black pepper
Methods/steps
1. Preheat oven at 425F degrees.
2. In a blender: place oregano, garlic, olive oil, chili pepper, salt and pepper. Blend until evenly mixed and oregano appears finely chopped.
3. Rinse and trim Portobello mushrooms and place in a bowl. Rinse strawberry tomatoes and add to the bowl. Drain artichoke hearts, quarter and place in the bowl.
4. Pour oregano mix into the bowl and toss vegetables until evenly coated.
5. Place seasoned vegetables in your Brookfield Oval Bakeware No.8 and cook at 400F degrees for 20-25 minutes.
2. In a blender: place oregano, garlic, olive oil, chili pepper, salt and pepper. Blend until evenly mixed and oregano appears finely chopped.
3. Rinse and trim Portobello mushrooms and place in a bowl. Rinse strawberry tomatoes and add to the bowl. Drain artichoke hearts, quarter and place in the bowl.
4. Pour oregano mix into the bowl and toss vegetables until evenly coated.
5. Place seasoned vegetables in your Brookfield Oval Bakeware No.8 and cook at 400F degrees for 20-25 minutes.
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