Roasted tomatoes and Mushrooms

So why tomatoes and mushrooms you ask? Well Jon HATES them, which means more tasty morsels for me : D Haha! Now that I read that, it seems like I'm being a selfish little food whore but what can I say.... I love my vegetables and so does Jon! So that means if I want some tasty veggies for myself I have to make them with veggies he doesn't like. Luckily I love all veggies. This is what was on hand.

10 button mushrooms

10 cherry tomatoes

2 tablespoons parmesan cheese

Olive oil for drizzling

Salt and pepper

red pepper flakes, onion powder, garlic powder, ground pink pepper, dried oregano, dried parsley, and dried thyme. ALL to taste I add a lot of everything, except the thyme and pink pepper. I just sprinkle them on to cover all the veggies.

2 good slices of red bell pepper chopped up

Take the mushrooms and tomatoes in tinfoil, I just had three layers of tinfoil and brought the edges up so the oil wouldn't leak out onto the bottom of the oven and too keep all the lovely juices together.Generously drizzle your mushrooms and tomatoes with Olive oil and coat with salt and pepper. Coat them with your spices now, then sprinkle the cheese on top.

Bake at 400 degrees Fahrenheit for 25 minutes.

You will have this

Bubbling hot little morsels of deliciousness.

I forgot to take a finished picture D: I sort of ate them right out of the tinfoil on the spot after this shot, but I sprinkled on cold red bell peppers that were finely chopped and mixed it all up before starting to eat. Then repeatedly burning my tongue because I couldn't stop myself. : / I only had a few mushrooms and tomatoes left and put them in the twice cooked pork belly plate but you can't see any red bell peppers. 

No posts probably for the next 2-3 days because I have Thanksgiving left overs up the wazoo!