ROASTED TOMATO AND MUSHROOM PASTA SALAD
Roasted Tomato and Mushroom Pasta Salad is an easy pasta salad recipe for your next summer picnic or potluck. The fresh and unique flavors from the cherry tomatoes, mushrooms, oregano, and Parmesan with the penne or bowtie pasta salad to make one delightful side.
Provided by BHG Test Kitchen
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil. Arrange mushrooms and tomato halves, cut sides up, in the prepared pan. Sprinkle with garlic and oregano. Drizzle with 1 tablespoon olive oil. Roast, uncovered, for 20 to 25 minutes or until tomatoes are soft and skins begin to split and mushrooms are light brown.
- Meanwhile, cook pasta according to package directions, lightly salting the pasta water; drain. In a large bowl whisk together 2 tablespoons olive oil, vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.
- To pasta mixture, add tomato-mushroom mixture and any drippings from the pan, beans, and basil. Toss to combine. Serve at room temperature on four serving plates. Top salads with shaved Parmesan.
Nutrition Facts : Calories 264 kcal, Carbohydrate 35 g, Cholesterol 6 mg, Protein 13 g, SaturatedFat 3 g, Sodium 271 mg, Sugar 2 g, Fat 10 g, UnsaturatedFat 7 g
ROASTED MUSHROOM, TOMATO AND HERB SALAD
This simple salad enhances the taste of roasted mushrooms with fresh herbs and the acidity of juicy tomatoes.
Provided by Adapted from
Yield 6
Number Of Ingredients 13
Steps:
- 1 For the mushrooms: Preheat the oven to 400 degrees
- 2 Line a rimmed baking sheet with parchment paper
- 3 Combine the mushrooms, garlic, salt and the 2 tablespoons of extra-virgin olive oil in a mixing bowl, tossing to coat evenly
- 4 Spread in a single layer on the baking sheet; roast (middle rack) for 15 minutes, or just until sizzling and browned
- 5 Let cool; wipe out your mixing bowl
- 6 For the salad: Return the roasted, cooled mushrooms and garlic to the mixing bowl
- 7 Add the halved cherry tomatoes, cilantro, basil, dill, parsley, lemon zest and juice and the 1/4 cup of extra-virgin olive oil
- 8 Season lightly with salt and pepper
- 9 Toss gently to incorporate
- 10 Taste, and add more salt and/or pepper, as needed
Nutrition Facts : Calories 160 calories, Fat 15 g, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g
ROASTED TOMATOES AND MUSHROOMS
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
- Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.
SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY
Whip up this healthy salad with your favorite soup for a light and easy weeknight dinner. With hearty roasted mushrooms and fragrant shallots and garlic, it's sure to pack a flavor punch and liven up your week!
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
- Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
- Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
- Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
- Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
- Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
- Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
- Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams
WARM ROASTED MUSHROOM AND FETA SALAD
This is one of my favorite salad appetizers for a cool winter night. Roasting mushrooms brings out their earthy and wood flavors, and it also sends some tantalizing aromas through the kitchen. To prepare the mushrooms, it's best to clean them with just a damp paper towel, and to roast them in a rimmed pan that will catch all the juices. You can use mixed Asian greens for this dish or choose your own selection.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To prepare the salad, preheat the oven to 350 degrees F.
- Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the pan completely and over the rim so it catches all the juices from the mushrooms.
- Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion.
- To serve, divide the greens among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste, with salt and pepper. Drizzle over the salads and serve immediately.
- Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in the skillet until they begin to turn a light golden color. Transfer the nuts to a plate and spread them out in a single layer to cool.
SARASOTA'S ROASTED TOMATO, ONION AND MUSHROOM SALAD
Crisp romaine topped with warm roasted vegetables makes this a wonderful salad. Most people are used to the "standard" salad with chilled vegetables and a dressing. This really just just gives a new taste to salads. A great twist on classic salad ingredients. And please feel free to add local fresh ingredients. Zuchinni, summer squash, asparagus, beans, or any local fresh ingredients of your choice.
Provided by SarasotaCook
Categories Salad Dressings
Time 30m
Yield 6 Salads, 6 serving(s)
Number Of Ingredients 15
Steps:
- Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
- Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
- Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
- Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
- Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.
Nutrition Facts : Calories 276.2, Fat 23, SaturatedFat 3.2, Sodium 396.8, Carbohydrate 17.4, Fiber 6.1, Sugar 8.7, Protein 4.7
ROASTED MUSHROOM AND POTATO SALAD
This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with parsley, vinegar, and capers, if desired.
Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 3 g, Protein 5 g
More about "roasted mushroom and tomato salad a simple salad to enjoy recipes"
SHEET PAN-ROASTED TOMATOES & MUSHROOMS | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
ROASTED MUSHROOM SALAD | JAMIE OLIVER RECIPES
From jamieoliver.com
ROASTED MUSHROOM AND TOMATO PASTA SALAD - TASTY …
From tastykitchen.com
BEST ROASTED MUSHROOM SALAD RECIPE - HOW TO MAKE …
From food52.com
ROASTED MUSHROOM & ROMAINE SALAD RECIPE {VEGAN}
From cookincanuck.com
PASTA SALAD WITH ROASTED MUSHROOMS - DELICIOUS AND …
From inspiredbycharm.com
ROASTED MUSHROOM AND TOMATO PASTA SALAD
From pumpkinnspice.com
ROASTED MUSHROOM SALAD RECIPE | EATINGWELL
From eatingwell.com
3/5 (1)Category Healthy Mushroom RecipesAuthor Nancy CurryCalories 285 per serving
- Place a large rimmed baking sheet in oven: preheat to 450°F. Bring a large pot of water to a boil over medium-high heat. Stir in barley; cook, uncovered, stirring occasionally, until tender, 20 to 25 minutes.
- Meanwhile, whisk vinegar, soy sauce and 2 tablespoons oil in a large bowl. Add mushrooms to the mixture and toss to coat. Carefully remove the hot pan from the oven; spread the mushrooms on it in an even layer. Roast until tender and golden, about 20 minutes.
- Drain the cooked barley and transfer to a large bowl. Immediately add 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper.
- Add the roasted mushrooms, radicchio, parsley and Parmesan to the barley mixture. Whisk honey and the remaining 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper in a small bowl until combined. Drizzle over the salad and toss to coat.
ROASTED MUSHROOM AND KALE SALAD RECIPE - FOOD NETWORK
From foodnetwork.com
Author Jessica D’Ambrosio for Food Network Kitchen FromDifficulty Easy
MARINATED MUSHROOM SALAD RECIPE – EASY MUSHROOMS RECIPE
From eatwell101.com
ROASTED MUSHROOM KALE SALAD - DISHING UP THE DIRT
From dishingupthedirt.com
VEGAN EASTER RECIPES - LAZY CAT KITCHEN
From lazycatkitchen.com
ROASTED TOMATO & MOZZARELLA SALAD - EATING ON A DIME
From eatingonadime.com
ROASTED TOMATO & MUSHROOM PASTA - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
ROASTED MUSHROOM AND FENNEL SALAD WITH GRAPES AND MUSTARD
From thesouthafrican.com
15 BEST TOMATO SALAD RECIPES
From allrecipes.com
A LOCAL FRENCH MARKET TOUR - PARDON YOUR FRENCH
From pardonyourfrench.com
17 FRESH TOMATO SALAD RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love