About six months ago, we discovered the roasted asparagus, tomato, and portobello salad at Whole Foods and were instantly enamored. As a result, I was determined to recreate it at home.
I studied the ingredient label, made a few estimations and adjustments, and ended up with a super easy and delicious side dish. It makes roughly six servings, so it is good for company or for leftovers.
- 2 bunches asparagus tips
- 1 pound cherry tomatoes
- 6-7 portobello mushrooms
- 2 teaspoons seasoned salt
- 1 teaspoon pepper
- 1 tablespoon white wine vinegar
- 1 cup olive oil
- [The Whole Foods version also includes what appears to be Italian seasoning. However, I'm not a huge Italian seasoning fan, so I leave it out. But you could add in a couple teaspoons if it floats your boat.]
First, cut the asparagus tips into halves or thirds depending on how long they are.
Chop up the mushrooms.
And add them to a big bowl with the tomatoes.
You could also cut the tomatoes in half. But I made this on a weeknight last time, and as I was about to start chopping them, all I could think was "ain't nobody got time for that."
Next, add the seasoned salt...
And olive oil...
Mix it all together.
Spread it out onto a baking sheet.
Cook at 350 for an hour or until all the veggies are nice and roasted.
This is a super versatile dish that can be served alongside whatever you want.
It was especially delectible with roasted pork tenderloin and cheesy polenta.
So simple and so delicious. I love this stuff!