portobello and chickpea sheet pan supper

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portobello and chickpea sheet pan supper

Chicken

Portobello and Chickpea Sheet Pan Supper

This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing.

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
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

Directions

Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas 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.