Zesty Herb-Roasted Mushroom and Red Potato Medley (No Onion Powder Version)
Elevate your side dish with this flavorful medley of marinated portobello mushrooms, fiery roasted red potatoes, and savory capsicum strips. Packed with zesty herbs and spices, this mouthwatering dish is perfect for vegetarians and will leave you wanting more.
ingredients
- 4 portobello mushrooms, stems removed
- 2 medium-sized red potatoes, cubed
- 2 medium-sized capsicums, sliced into strips
- 3 tablespoons soy sauce
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 2 tablespoons olive oil
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a small bowl, whisk together soy sauce, dried thyme, smoked paprika, chili powder, and olive oil.
- 3.
Brush the marinade generously onto both sides of the portobello mushrooms, red potatoes, and capsicum strips.
- 4.
Arrange the mushrooms, red potatoes, and capsicums on a baking sheet.
- 5.
Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender.
- 6.
Remove from the oven and let them cool for a couple of minutes.
- 7.
Slice the roasted mushrooms into thick strips.
- 8.
Serve the mushrooms, red potatoes, and capsicums together on a platter.
