6-8 green onions, with most of their stems Ask a question about this ingredient
1 cup button mushrooms Ask a question about this ingredient
1 cup cherry tomatoes Ask a question about this ingredient
good olive oil Ask a question about this ingredient
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.
Ask a question about this stepToss the vegetables with olive oil, salt and pepper in a glass roasting pan, and put them in the oven, stirring every ten minutes.
Ask a question about this stepAfter 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.
Ask a question about this stepRoast 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.
Ask a question about this stepServe hot with some Parmesan shaved on top. You want substantial pieces of Parmesan, so they are like another vegetable.
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Hi! I'm thinking your recipe could be a good entry in this week's contest for raw food...sounds delicious!