Portobello and Chickpea Sheet Pan Meal
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Portobello and Chickpea Sheet Pan Meal
Category
Vegetables
Ingredients
- 1/4 cup Fustini's Tuscan Herb olive oil
- 2 tablespoons Fustini's Black Truffle balsamic
- 1 tablespoon minced fresh oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 8 ounces cherry tomatoes
Ingredients
Directions
- Preheat oven to 400°,. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons of the olive oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes.
- Brush mushrooms with 1 tablespoon oil mixture, add to pan. Toss asparagus and tomatoes with remaining oil mixture, arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.
Recipe Note
Adapted from tasteofhome.com