Roasted vegetables are always a welcome sight on Passover. Nancy Weisbrod’s Roasted Portobello Mushrooms
Adapted from this recipe on Aish.com
Trim stems and thickly slice mushrooms. Place on lined baking sheet and drizzle with olive oil, balsamic vinegar, and salt (for 6 mushrooms, use 1-2 Tbl. oil, 1-2 tsp. vinegar, and 2 tsp. kosher salt). Roast at 375 degrees for 20-30 minutes. Serve warm as a side dish or room temperature as a salad. Nice for vegetarians.
While you are roasting the mushrooms, throw in some whole red, yellow, and orange peppers. They will probably need closer to 45 minutes. Cool, peel, seed, and tear or cut into strips. Drizzle with salt, pepper, balsamic vinegar. I also roasted some eggplant (same amount of time as mushrooms, season the same way).