For Single Batch of Dijon Pepper Vinaigrette Roasted Veggies:
- 1 lb Portobello mushroom caps
- 3 Tbsp olive oil
- 1-1/2 Tbsp Dijon Pepper Vinaigrette Veggie Roaster seasoning
Preheat oven to 400F. Clean mushrooms thoroughly with a damp paper towel and trim stems. Place in a single layer on a rimmed baking sheet. Mix together 3 Tbsp olive oil and 1-1/2 Tbsp seasoning, then brush onto both sides of mushroom caps. Roast for 15 minutes or until tender, turning halfway through.
Try this seasoning blend & recipe with potatoes and other hearty veggies… so delicious!
Each package makes three batches of Roasted Veggies.
Ingredients: Spices (including Mustard, Black Pepper, Dill Seed, Coriander, Red Pepper, Chili Pepper), Salt, Dehydrated Garlic and Onion, Vinegar Powder (Maltodextrin, Distilled White Vinegar), Brown Sugar, Dehydrated Lemon Peel, Natural Flavors, Extractive of Turmeric, and less than 2% Silicon Dioxide for anti-caking.
Nutritional Info: Serving size: 1/4 tsp (0.9g), Servings per container: 56, Amount per serving: Calories 0, Total Fat 0g (0%dv), Sodium 90mg (4%dv), Total Carbohydrates 0g (0%dv), Protein 0g. Not a significant source of Fat Calories, Saturated Fat, Trans Fat, Cholesterol, Fiber, Sugar, Vitamin A, Vitamin C, Iron, and Calcium. Percent Daily Values (dv) are based on a 2,000 calorie diet.
Net Weight: 1.75oz (50g)