Portobello and Chickpea Sheet-Pan Supper Recipe: How to Make It
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...
Keywords
- sheet pan chickpeas
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Cooking tools:
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
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
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