PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER

Portobello and Chickpea Sheet-Pan Supper image

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. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Time 50m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 279 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 448mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges