Roasted Mushrooms, Tomatoes and Garlic
This is an easy and light appetizer for any big gathering and more appealing than the usual raw vegetable trays. It is also equally delicious at room temperature, which helps a lot if you have people arriving at different times.
- 1 pint baby bella mushrooms, stems removed
- 1 pint grape or cherry tomatoes
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 1 head of garlic
- olive oil
Preheat the oven to 350 degrees. Cut off the top of the head of garlic. Place it on a piece of tin foil. Drizzle it with olive oil and season with salt and pepper. Wrap it up tightly and roast it in the oven for 45-55 minutes.
Meanwhile, scatter the mushrooms and tomatoes into a baking dish. Lay the herbs over the top. When the garlic is cool enough to handle, squeeze out the garlic into a small bowl and mash it with a fork. Toss it with the mushrooms, tomatoes and herbs. Drizzle with olive oil and season with more salt and pepper.
Bake in the oven for 30-35 minutes, or until the mushrooms are brown and the tomatoes are starting to shrivel or burst.