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Portobello and Chickpea Sheet Pan Supper

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Portobello and Chickpea Sheet-Pan Supper

Chickpea

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Description

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

Ingredient:

  • 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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