Weekday Vegetarian: Roasted Radishes with Tomato and Mushroom
Photo Credit: Kelly Rossiter
We are all flying by the seat of our pants in a culinary way on my trip to France. Out of the four of us, three love to cook, and we all love to eat, so we are just buying the ingredients that interest us, and then somebody steps up and cooks them. We aren't following any recipes here, we are letting the food dictate. We shopped in a farmers' market this week, and bought some of those gorgeous little French radishes that pack a big peppery wallop. We roasted the radishes, which tames the pepper a bit, but it was still in evidence. Then we paired them with some tomatoes and mushrooms and ended up with one of those happy accidents where a made up recipe tastes wonderful. This is one of those recipes that you can mess around with and make substitutions. You can get many different varieties of radishes at farmers' markets, but if you have the round red radishes that you get in the supermarket, they will work too.
Roasted Radishes with Tomatoes and Mushrooms
1 bunch radishes
2 tbsp olive oil
6 mushrooms, sliced
2 tomatoes, sliced
1 tsp fennel seeds
Salt and Pepper to taste
1. Preheat oven to 375F. Place radishes in a roasting pan and drizzle with 1 tbsp of olive oil. Place radishes in oven and roast until soft, about 20 minutes.
2. Meanwhile in a skillet, heat 1 tbsp of olive oil in the pan until it shimmers. Add mushrooms and cook until softened, about 5 minutes. Raise the heat and add the sliced tomatoes and cook for 1 minute, then turn them and heat for another minute. Remove the pan with the radishes from the oven and add the tomatoes and mushrooms. Sprinkle with fennel seeds. Return the pan to the oven and roast for another 10 minutes.
3. Remove the pan from the oven and season with salt and pepper to taste. Serve immediately.
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