- 300g tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves – or you could use rosemary
- 1/4 teaspoon sea salt
- 250g mushrooms, halved (or quartered if large)
- 2 cloves garlic, smashed and peeled
- Freshly ground black pepper
- 1/2 tablespoon balsamic vinegar
Arrange a rack in the middle of the oven and heat to 180°C. Place the tomatoes, 1 tbsp of the olive oil, half the thyme, a big pinch of salt, some grinds of black pepper in a bowl and combine. Transfer to one half of a rimmed baking sheet and arrange the tomatoes so that they are cut-side down.
Place the mushrooms, garlic, remaining tablespoon of olive oil, remaining thyme, pinch of salt, and a few grinds of black pepper in the same bowl and toss to combine. Transfer to the other half of the baking sheet and spread out in a single layer.
Roast until everything is soft and caramelized, 30 to 35 minutes. Remove from the oven. Drizzle the balsamic vinegar over the vegetables and toss to combine and evenly coat the vegetables. Serve warm or at room temperature.
Serving suggestions: The mixture can be enjoyed piled on toast (sprinkled with blue cheese is especially nice), served over rice, couscous, or polenta, tossed with pasta, spooned over cooked chicken or steak, or simply enjoyed on its own as a side dish.