Roasted portabella mushrooms, cauliflower and broccoli

Serves 2

1 1/2 cup broccoli florets
1 1/2 cup cauliflower florets
3 garlic cloves, halved
1/2 an onion, sliced
2 portabella mushrooms
1 tsp balsamic vinegar
2 1/2 tsp olive oil
salt and pepper, to taste

Preheat oven to 400.
Toss cauliflower, broccoli, garlic and onion with a 2 tsp olive oil and mix to coat.  Brush portabella mushrooms, whole, with vinegar and 1/2 tsp olive oil.  Place everything on a baking sheet, not touching, sprinkle with salt and pepper to taste, and roast until broccoli/cauliflower is starting to brown/edges are blackening and mushrooms are juicy and tender.

Served with tomato/basil salad (just toss together) and creamy cashew alfredo sauce.