I'm always looking for fun, delicious, creative and (usually) healthy sides. There are SO many recipes out there, and I know I'm not the first person to feel this way or try many of these delicious "meal companions". OH and did I mention I like it to be easy most of the time? Well, this side fits the ticket!
I admit that this side isn't for every pallet (as some people -particularly kids- are choosy about the three main items: tomatos, onions, mushrooms), but the flavors are great and the look is truly beautiful and pops next to a savory main dish (such as roast chicken). I first found a similar dish recipe to this, but didn't have all the things they called for, and wanted to add my own spin. I was thrilled with the results (as was my huband).
One thing to remember is that use what YOU have on hand. Don't feel tied down to a specific recipe if you don't have time to do more shopping! For example the orginal recipe called for 1 1/2 lbs of mushrooms (and a mix between three varieties)...I only had a 1/2lb of button. Oh well. It didn't call for onions, but I love onions and didn't have enough mushrooms. It also called for garlic slices...I only had minced. Also, if you don't have white wine, or cooking white wine - or don't prefer to use it, try chicken stock! It's a great comprimise and would taste delicious! Play around with "your" pallet and most of all have fun! ROASTED TOMATOES WITH GRILLED MUSHROOMS & ONIONS
*2 pints grape or cherry tomatos *1/2 lb to 1 lb button or crimini mushrooms (or a mix) - i used button and only a 1/2 *1 onion (yellow or white) *1/4 C olive oil *1/4 C white wine (cooking white wine is fine - but check sodium content!) *Salt & Pepper (to taste) *1/4 C chopped parsley (flat-leaf is preferrable) *3-4 sprigs of Thyme (if you don't have fresh, use dried - about 1 Tbl...use your judgement) *2 Tbl minced garlic Oven 425 degrees
Lay tomatos out on a cooking sheet. Sprinkle with olive oil and season with salt and pepper. Roast in oven for 8-10 minutes. Tomatos will begin to burst slightly.
In a large sided skillet, heat olive oil on low. Add garlic. Cook on low (you don't want it to burn!). Brown garlic for about 4 minutes, till golden and "crispy". Remove garlic with a slotted spoon and put aside till later. Turn heat up (med-high). Once oil is nice and hot, add sliced onion and sliced mushrooms. Cook in oil for about 4 minutes (stir occasionally) Add thyme sprigs and season with pepper - to taste- (NO SALT YET - it will affect the cooking/coloring of the mushrooms). Cook for 5 min. Add white wine (or chicken stock) and SALT (to taste) cook till almost evaporated.
Remove thyme sprigs. Place mushrooms and onions in a serving platter, add roasted tomatoes, the browned garlic and parsley. Stir to combine and serve!