Oven Roasted Cauliflower and Broccoli with Mushrooms

As I've mentioned in previous posts, I hated most veggies as a kid. I suffered through many mushy veggies, and later cruched on raw vegetables dipped in Ranch dressing throughout my time living at home, wondering how anyone actually enjoyed eating vegetables.
But then my mom discovered this recipe for cauliflower when I was a teen, and all of a sudden, I was actually asking for cauliflower. So when I was planning the menu for my dinner party, I immediatly thought of this dish, knowing I needed to serve some sort of veg. My mom's recipe doesn't include broccoli, but I decided to add it for a bit of variety and color. There's no broccoli in the picture though; I served myself last, and by the time I got to this dish, all of the broccoli was gone! :)
The balsamic vinegar adds a savory tang to the veggies, without overpowering your taste buds. Balsamic is actually a great, flavorful addition to most vegetables.



Oven Roasted Cauliflower and Broccoli with Mushrooms
Source: adapted from my mom's recipe
Printable Recipe

Ingredients
3 cups cauliflower florets (about a lb.)
2 cups broccoli florets
1 cups chopped mushrooms
½ cups chopped red onion
2 tablespoons olive oil
4 teaspoons lemon juice
4 teaspoons balsamic vinegar, plus extra for drizzling
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, finely chopped
1/3 cups chopped green onions (optional)

Directions
Preheat oven to 350d. Spray a 13x9 pan with non-stick spray.

Chop the broccoli and cauliflower into large chunks; chop the broccoli into bigger pieces than the cauliflower so it won't over cook.

Mix all ingredients and spread in the pan. Drizzle additional balsamic vinegar over the top.

Bake uncovered 40 to 45 minutes, until tender and golden brown. Sprinkle with green onions before serving.

Serves six.