Pickled Cherry Tomatoes, Mushrooms, Asparagus, Corn & Snow Peas

This vibrant vegetable dish brings together tender roasted mushrooms, crisp asparagus, sweet corn, and fresh snow peas, all tossed with tangy pickled cherry tomatoes and a bold garlic-lemon dressing. It works beautifully as a warm salad, a light side dish, or even a vegetarian main when paired with grains or crusty bread. The pickled tomatoes add brightness and depth, balancing the natural sweetness of the vegetables. Simple cooking techniques keep the textures fresh and appealing while allowing each ingredient to shine. The result is colorful, satisfying, and full of layered flavor that feels both comforting and fresh.

Prep Time: 15 minutes
Cook Time: 15 to 18 minutes
Total Time: About 30 to 35 minutes
Servings: 4

Ingredients

For the Vegetable Base

1 lb cremini mushrooms, halved

1 bunch asparagus, woody ends trimmed and cut into 2-inch pieces

1 cup snow peas, stringed

1 cup sweet corn kernels, fresh or frozen

2 tbsp avocado oil

1/2 tsp kosher salt

For the Pickled Component

1 cup pickled cherry tomatoes, halved

2 tbsp reserved pickling brine

For the Garlic-Lemon Dressing

2 cloves garlic, minced

1 tbsp fresh lemon juice

1 tsp honey

1/2 tsp red pepper flakes

For Garnish (optional)

1/4 cup fresh basil, torn

1/4 cup crumbled goat cheese

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Place mushrooms, asparagus, snow peas, and corn in a large mixing bowl.

Drizzle with avocado oil and sprinkle with kosher salt. Toss gently until evenly coated.

Spread the vegetables in a single layer on the baking sheet to ensure even roasting.

Roast for 12 to 15 minutes, stirring halfway through, until mushrooms are tender and asparagus is lightly browned.

While the vegetables cook, prepare the dressing by mixing garlic, lemon juice, honey, red pepper flakes, and reserved pickling brine in a small bowl.

Remove roasted vegetables from the oven and transfer them to a large serving bowl while still warm.

Add the halved pickled cherry tomatoes and pour the garlic-lemon dressing over the vegetables.

Toss gently to combine and allow the flavors to mingle for a few minutes.

Garnish with torn basil and crumbled goat cheese if desired. Serve warm or at room temperature.

Tips

Roast vegetables in a single layer to avoid steaming and ensure caramelized edges.

If using frozen corn, thaw and pat dry first to prevent excess moisture.

Trim asparagus ends thoroughly so they cook evenly and stay tender.

Taste the pickled tomatoes before adding extra salt since the brine adds seasoning.

Use fresh lemon juice rather than bottled for a brighter flavor.

Add dressing while vegetables are warm to help them absorb more flavor.

For a slightly smokier taste, roast mushrooms a few minutes longer than the other vegetables.

Tear basil by hand rather than chopping to preserve its aroma.

If serving later, add goat cheese just before serving to maintain texture.

Let the dish rest for five minutes after mixing to allow flavors to blend naturally.

Variations

Mediterranean Style: Add olives and a sprinkle of feta instead of goat cheese.

Grain Bowl Version: Serve over quinoa, couscous, or brown rice for a hearty meal.

Vegan Option: Skip goat cheese and add toasted nuts or seeds for texture.

Spicy Twist: Increase red pepper flakes or add sliced fresh chili.

Herb Garden Mix: Include parsley, dill, or chives along with basil.

Protein Boost: Toss in grilled chicken, tofu, or chickpeas.

Balsamic Variation: Replace lemon juice with a splash of balsamic vinegar.

Roasted Garlic Flavor: Roast whole garlic cloves with vegetables instead of using raw garlic in the dressing.

Citrus Blend: Add orange zest for a subtle sweet citrus note.

Cold Salad Version: Chill the roasted vegetables and serve as a refreshing marinated salad.

Q&A

Can I make this ahead of time?
Yes, prepare it a few hours ahead and keep it refrigerated. Bring to room temperature before serving.

Can I grill the vegetables instead of roasting?
Absolutely. Grilling adds a smoky flavor that works very well.

What if I cannot find pickled cherry tomatoes?
You can quick-pickle fresh cherry tomatoes in vinegar, salt, and sugar for about an hour.

Is this dish served hot or cold?
It tastes great warm, at room temperature, or lightly chilled.

Can I substitute mushrooms?
Button mushrooms or portobello slices work well.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I skip honey?
Yes, or replace it with maple syrup or leave it out entirely.

Does goat cheese melt into the dish?
It softens slightly, adding creaminess without overpowering the vegetables.

Can I use olive oil instead of avocado oil?
Yes, olive oil is an excellent substitute.

Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.

Nutrition

(Approximate per Serving)

Calories: 180 to 220

Protein: 6 g

Fat: 12 g

Carbohydrates: 16 g

Fiber: 4 g

Sugar: 5 g

Sodium: Moderate depending on pickling brine

Vitamins: Rich in vitamin C, vitamin K, and antioxidants

Conclusion

Pickled Cherry Tomatoes with Roasted Mushrooms, Asparagus, Corn, and Snow Peas is a colorful and flavor-packed dish that balances tangy, savory, and fresh elements in every bite. The roasted vegetables provide warmth and depth, while the pickled tomatoes and garlic-lemon dressing add brightness that lifts the entire recipe. It is versatile enough to serve as a side dish, light main course, or part of a larger meal spread. Easy preparation and flexible variations make it suitable for both everyday cooking and special gatherings. Whether enjoyed warm from the oven or served chilled as a refreshing salad, this recipe celebrates seasonal vegetables with simple techniques and bold, satisfying flavor.