Portobello and Chickpea Sheet-Pan Supper Recipe: How to Make It

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