An easy side to make with any creamy pasta. Since its slow roasted, the juices of the mushroom stay intact and it doesn’t become mushy. The bell peppers and cauliflower still have some crunch and the tomatoes have only gotten a little soft.
For the mushrooms and vegetables:
- Red chillies
- Garlic (not pictured)
- Italian seasoning (not pictured)
Simply dump all the ingredients in a baking pan with a generous amount of olive oil, salt and pepper.
You don’t have to preheat the oven per se but if its warm, it would speed up the process.
Put the baking tray into the oven for about half an hour a about 150C. Slow roasting will help keep all the moisture and improve the flavour.
There isn’t a set time the veggies need to be in the oven, it’s based on how cooked you want them. I like them to have a crunch and hence left them in only for half an hour.