This is a really good clean-out-the-fridge dinner that I think could be incorporated into other meals deliciously. Over pasta, maybe, or mixed up with pearl couscous. Or as I ate it, heaped into a bowl with a few shavings of parmesan. —Susan
- Serves 1 (maybe 2 or 3 if you have self restraint)
green onions, with most of their stems
good olive oil
salt and pepper
In This Recipe
- Preheat the oven to 350, and then wash your veggies. Slice the cherry tomatoes in half, the mushrooms into lengthwise slices - not too thin - and the green onions into knuckle sized lengths.
- Toss the vegetables with olive oil, salt and pepper in a glass roasting pan, and put them in the oven, stirring every ten minutes.
- After two stirs, take the pan out of the oven and press down on the rounds of green onions so that the layers separate - there should be only empty little green onion "sleeves" left, no layered oniony rounds.
- Roast for another 10 minutes or to desired doneness. I personally feel that onions only get better until they are burnt.The reason why this dish is yummy is because the green onions are thin enough to start kind of melting if they cook long enough.
- Serve hot with some Parmesan shaved on top. You want substantial pieces of Parmesan, so they are like another vegetable.