Prep: 20 min. Bake: 30 min.
Ingredients1/4 cup olive oil2 tablespoons balsamic vinegar1 tablespoon minced fresh oregano3/4 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon pepper1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained4 large portobello mushrooms (4 to 4-1/2 inches), stems removed1 pound fresh asparagus, trimmed and cut into 2-inch pieces8 ounces cherry tomatoes
DirectionsPreheat oven to 400°. In a small bowl, combine the first six ingredients. Toss garbanzo beans with 2 tablespoons 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.
1 mushroom with 1 cup vegetables: 279 calories, 16g fat (2g saturated fat), 0 cholesterol, 448mg sodium, 28g carbohydrate (8g sugars, 7g fiber), 8g protein.
Source: Read Full Article