![](https://www.mushroomcouncil.org/wp-content/uploads/2021/07/Roasted-Veggies-Serving-Line-150x150.jpg)
Roasted Mushroom, Broccoli, Tomatoes
Description
Add color to your menu with the Roasted Mushroom, Broccoli, and Tomatoes recipe. Cincinnati Public Schools serves this #RealSchoolFood recipe as a lunch side.
Ingredients
Scale
- 2 pounds Broccoli Florets, Frozen
- 1 quart and 1 pint Grape Tomato, Cherry
- 5 pounds Mushrooms, Sliced
- 1/4 cup Vegetable Oil
- 1 tablespoon Salt
- 1 tablespoon Black Pepper, Ground
If you like this, try these:
![](https://www.mushroomcouncil.org/wp-content/uploads/2023/09/corn-salad.png)
Mushroom Corn Salad
This #RealSchoolRecipe from Humboldt USD will add color to your salad bar! Add this to your serving lines today.
View Recipe![](https://www.mushroomcouncil.org/wp-content/uploads/2023/09/cook-mush.png)
Marinated Mushrooms
This #RealSchoolRecipe from Humboldt USD can take salads, sandwiches, and sides to the next level.
View Recipe![](https://www.mushroomcouncil.org/wp-content/uploads/2023/09/Green-Beans.png)
Fresh Local Green Beans and Mushrooms
When Bristol City SD serves sauteed Bacon Mushroom Green Beans they were a huge hit! Now a weekly feature on all school menus, these fresh veggies will be a hit with your students.
View Recipe