Balsamic Roast Mushrooms Tomatoes & Peppers


2 portobello mushroom caps, sliced 1-inch thick
1 yellow pepper, cut into thin strips
1 red pepper, cut into thin strips
1 green pepper, cut into thin strips
½ cup small cherry peppers
¼ cup low-fat balsamic dressing


1. Preheat the oven to 425 degree F. Line a baking sheet with aluminum foil and lightly spray it with cooking spray.

2. Toss the sliced vegetables and tomatoes with the balsamic dressing on a large bowl and spread everything in one even layer. Roast for 20 to 25 minutes, or until the vegetables or tender and lightly browned. Remove from the oven and allow to cool slightly. Then serve!



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