Sarasotas Roasted Tomato Onion And Mushroom Salad Recipes

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

TOMATO ONION SALAD

Steps:

• Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

ROASTED TOMATOES AND ONIONS WITH FRESH RICOTTA

Steps:

• 1. Preheat oven to 425°F.
• 2. On 2 baking sheets, arrange onion slices in a single layer; brush both sides with olive oil.
• 3. Place the tomatoes in 1 or 2 shallow pans, cut-sides up, and brush the cut sides with olive oil.
• 4. Bake onions for 25 minutes (cook in 2 batches), turning after 15 minutes, until golden brown. Set aside. Roast tomatoes for 25 minutes, until centers are soft.
• 5. To serve, spoon ricotta in the center of a large plate. Separate the onion slices into rings and place in 4 even piles around the cheese. Arrange the tomatoes between the onions. Season with salt and pepper. Drizzle with any remaining olive oil. Sprinkle with basil and serve with toasted peasant bread.

ROASTED MUSHROOM AND TOMATO SALAD: A SIMPLE SALAD TO ENJOY

Steps:

• Arrange on a plate the sliced tomatoes.
• In between the tomato slices, add a cucumber slice. The plate should look like it alternating a tomato and cucumber slices.
• In a sauce pan, heat up the olive oil. Add the mushrooms, and start to roast them for about 2 minutes.
• Next add the minced garlic, continue roasting for about next one to two minutes. Take the mushrooms off the heat.
• Spoon the mushroom mixture over the tomato and cucumbers.
• Sprinkle the shallots over everything.
• Last drizzle the bleu cheese dressing over everything.
• Serve it up and ENJOY!

SARASOTA'S ROASTED TOMATO, ONION AND MUSHROOM SALAD

Steps:

• Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
• Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
• Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
• Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
• Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.

SUPER EASY TOMATO, MUSHROOM, SPINACH SALAD

Steps:

• In a small bowl, add the garlic (optional), olive oil, and the balsamic vinegar and then mix it well to make dressing. The amount really depends on how much dressing you want on your salad, but the ratio should be about 2:3 for olive oil to balsamic vinegar. I usually just eye it. In a Large Bowl, add the spinach, tomatoes, and mushrooms. Add the dressing to the salad, and enjoy!

CHUNKY MUSHROOM AND TOMATO SALAD

Steps:

• In a large bowl, whisk together oil, lemon juice, salt and pepper. Add mushrooms; toss to coat. Chill for at least 1 hour. Just before serving, stir in tomatoes and chives; sprinkle with sesame seeds.

ROASTED TOMATO AND MUSHROOM PASTA SALAD

Steps:

• Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil. Arrange mushrooms and tomato halves, cut sides up, in the prepared pan. Sprinkle with garlic and oregano. Drizzle with 1 tablespoon olive oil. Roast, uncovered, for 20 to 25 minutes or until tomatoes are soft and skins begin to split and mushrooms are light brown.
• Meanwhile, cook pasta according to package directions, lightly salting the pasta water; drain. In a large bowl whisk together 2 tablespoons olive oil, vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.
• To pasta mixture, add tomato-mushroom mixture and any drippings from the pan, beans, and basil. Toss to combine. Serve at room temperature on four serving plates. Top salads with shaved Parmesan.

PENNE WITH ROASTED TOMATOES, CHICKEN, AND MUSHROOMS

Steps:

• Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.
• Heat 2 tablespoons oil in same pot over medium-high heat. Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.

WARM ROASTED TOMATOES AND FETA

Steps:

• Preheat oven to 350° F (180° C). Cut onion into thin wedges. Place in baking dish or roasting pan and drizzle with a bit of olive oil. Roast in the pre-heated oven for 30 minutes. Place feta slices into roasting pan and drizzle with a bit of olive oil. Scatter any feta crumbles around the pan. Place a large tomato slice over most of the large rounds of feta. Scatter smaller tomatoes around the pan. Give one final drizzle of olive oil over tomatoes and a bit of freshly ground pepper (if using dried basil, you can add now, as well). Return to the oven and roast another 35-45 minutes.
• Meanwhile, add balsamic vinegar and brown sugar to a small saucepan. Bring to a boil over medium heat and then lower the heat and simmer until reduced by half. Set aside.
• Allow to cool 5 minutes. Sprinkle with fresh basil leaves, a bit of salt and drizzle with the reduced balsamic vinegar. Serve warm.

TOMATO AND MUSHROOM SALAD

Steps:

• Mix mushrooms, cherry tomatoes, and salad dressing in a large bowl until well coated; sprinkle with parsley. Refrigerate for 1 hour before serving.