Ingredients
1/4 cup olive oil2 tablespoons balsamic vinegar1 tablespoon minced fresh oregano3/4 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon pepper1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained4 large portobello mushrooms (4 to 4-1/2 inches), stems removed1 pound fresh asparagus, trimmed and cut into 2-inch pieces8 ounces cherry tomatoes
Preparation
Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes.
Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.
