Fustini's Oils and Vinegars
Portobello and Chickpea Sheet Pan Meal

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Portobello and Chickpea Sheet Pan Meal

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Portobello and Chickpea Sheet Pan Meal



Servings4 Dairy Free

Ingredients

  • 1/4 cup Fustini's Tuscan Herb olive oil
  • 2 tablespoons Fustini's Black Truffle balsamic
  • 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

Hint

Adapted from tasteofhome.com


Directions

Step 1. 

Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons of the olive oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes.


Step 2. 

Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.




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