Roast Mushroom and Pepper Salad

Name: Roast Mushroom and Pepper Salad
Yield: Serves 6
Ingredients: 250 g brown mushrooms; 250 g portabellini mushrooms; 2 red onions, cut into chunks; 1 red pepper, sliced; 1 yellow pepper, sliced; 4–5 sprigs of thyme, chopped; 100 ml olive oil; pinch of salt and freshly ground black pepper to taste; 250 g button mushrooms

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

This is served as part of the breakfast spread at our Bree Street restaurant in Cape Town.

Ingredients

250 g portabellini mushrooms
250 g brown mushrooms
250

Gluten-free
Vegan
Breakfast

Method

Preheat the oven to 190°C.

Chop the mushrooms so that they are all similar in size. Mix the mushrooms with the rest of the ingredients in a large mixing bowl. Transfer the veg