Tomato and Mushroom Bake
recipe

A delightful tomato and mushroom bake that makes a perfect side dish or light main course. Roasted tomatoes and mushrooms combine into a tasty ensemble, complemented by crispy grilled bread.
Preparation Time: 1.5 hours
Serving Size: 4-6 people
Ingredients:
- Slices of ciabatta or other bread
- Olive oil
- 10-12 plum tomatoes (halved lengthwise)
- About 24 button mushrooms (washed and stems removed)
- 8 garlic cloves (peeled and sliced lengthwise)
- 6-8 sprigs of thyme + a few extra for garnish
- Salt
- Freshly ground black pepper
- 24 Kalamata olives (sliced lengthwise and pitted)
- 1 small red onion (peeled, halved, and sliced thinly)
Instructions:
1. Preheat the oven to 175°C (350°F) and heat the grill (or grill pan).
2. Brush olive oil onto the bread slices and grill for 1-2 minutes per side. Set the bread aside to keep warm.
3. Spread 3 tablespoons of olive oil in the bottom of a shallow baking dish. Sprinkle the garlic and thyme sprigs in the dish. Place the tomatoes cut side up, sprinkle with 1 teaspoon of salt and a few grinds of black pepper. Turn the tomatoes upside down so the cut side is against the dish.
4. Spread 2 tablespoons of olive oil in another dish. Toss the mushrooms in the dish until they are well-coated with oil, then turn them so the cut side is facing down. Sprinkle with ½ teaspoon of salt and pepper.
5. Roast the tomatoes for about 1½ hours. If there is too much liquid in the tomato dish, roast them longer.
6. Add the sliced onion and olives to the hot tomato dish and gently mix. Add the mushrooms to the tomato mixture as well.
7. Serve the tomato and mushroom bake with the grilled bread and garnish with thyme sprigs.
Nutritional Information (per serving, estimated):
- Calories: 250 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 3 g

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