Roast Veggies and Fungus :)

Serves two 

Ingredients: 

500g baby potatoes

1 bunch (about 30 spears) asparagus 

130g green peppers (Spanish pebrot, close to the poblano family) 

6 small-sized Champignon mushrooms, washed thoroughly 

½ a teaspoon of dried oregano 

½ a teaspoon of dried basil 

3 tablespoons of extra-virgin olive oil 

4 cherry tomatoes to garnish

Sea salt and freshly-ground black pepper to taste 

Preparation: 

In a baking dish, combine potatoes, dried oregano, sea salt, black pepper, and a tablespoon of olive oil. Toss all ingredients together, making sure the potatoes are well-coated. Set the oven timer for 30 minutes and put the potatoes in. Line a baking tray with a parchment paper and put in the asparagus, green peppers and mushrooms. Add dried basil, sea salt, black pepper and 2 tablespoons of olive oil. Toss together, making sure the veggies/fungus are well-coated. Put inside the oven immediately and let all cook until the initial timer goes off. Roast for longer as needed. Before serving, garnish with two cherry tomatoes per plate. Enjoy!