Three things come to mind when I think about this recipe. First, the smell of white wine, lemon, olive oil, garlic, capers and thyme that hits me when I open the oven door. So fragrant and intense. Second, the texture of the vegetables that cook in the sauce; soft and tender that they almost melt on your tongue. Finally, those portobello mushrooms. They become really juicy and delicious and add a pleasant meatiness to each plate.
We top the dish with feta and pistachios before baking, which makes it rich, tangy and crunchy and serve it on top of polenta, rice or lentils. David