Pan Roasted Vegetables Recipe
Inspired by a recipe from Cooking Light, this healthy dish works as a side dish or a main dish. It is a great filling for crisp or soft tacos with fresh tomatoe
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Ingredients
- 2 tablespoons oil (olive oil)
- 8 ounces button mushrooms, quartered
- 2 medium zucchini, quartered lengthwise and sliced in half inch pieces
- 1/2 large yellow onion, chopped
- 2 cloves garlic, chopped
- 1 can (15 ounce) beans, rinsed (use black, pinto, navy beans or chickpeas)
- 1/4 teaspoon crushed red pepper
- kosher salt
- ground black pepper
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