Roasted Vegetable Medley With Artichoke Hearts And Mushrooms Recipe

Name: Roasted Vegetable Medley With Artichoke Hearts And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh green beans, top and tailed; 2 whole fresh sweet red capsicums, topped and seeded and cut in thick strips; 1 whole fresh yellow capsicum, topped and seeded and cut in thick strips; 3 -4 fresh zucchini, sliced in 1/2-inch slices; 8 ounces fresh button mushrooms, whole; 6 ounces fresh portabella mushroom caps, sliced in 1/2-inch strips; 1/2 cup sun-dried tomato; 6 ounces pitted black olives, drained well; 12 ounces marinated artichoke hearts, chopped, and retain marinade liquid; 4 -5 garlic cloves; olive oil; lemon juice; parsley; salt and pepper, to taste

Servings: persons

1 lb fresh green beans, top and tailed
2 whole fresh sweet red capsicums, topped and seeded and cut in thick strips
1 whole fresh yellow capsicum, topped and seeded and cut in thick strips
3 -4 fresh zucchini, sliced in 1/2-inch slices
8 ounces fresh button mushrooms, whole
6 ounces fresh portabella mushroom caps, sliced in 1/2-inch strips
1/2 cup sun-dried tomato
6 ounces pitted black olives, drained well
12 ounces marinated artichoke hearts, chopped, and retain marinade liquid
4 -5 garlic cloves
olive oil
lemon juice
parsley
salt and pepper, to taste

1
Cook green beans in boiling water (or steam in a microwave oven) until bright green color appears, remove from water, and remove pan from heat.
2
Put sun-dried tomatoes into the water and let them reconstitute while you assemble the remaining items.
3
Mix all fresh vegetables in large baking dish or roasting pan, and add crushed olives, garlic cloves, reconstituted tomatoes, and artichokes (with marinade) and stir well. Add enough olive oil [The oil in the marinated artichokes may be enough; however, extra virgin olive oil does add its own flavor.] to very lightly coat all the vegetables, and a splash of lemon juice (about 1 Tbsp).
4
Sprinkle salt and pepper to taste and top with a light sprinkle of marjoram or parsley.
5
Bake at 350 degrees on middle or lower rack until all vegetables are thoroughly hot (approximately 20-30 minutes), but not browned.
6
If there is any liquid in the baking dish or roasting pan, drain off into a pot or microwaveable dish. Add cornstarch to a little cold water to aid in its dispersion and mix with the drained liquid (about 1 tablespoons of corn starch per cup of liquid). Heat until it thickens (stirring occasionally). Add to the roasted vegetable medley and mix well. This will coat all the vegetables with the full flavor.
7
Serve hot.

224

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb fresh green beans, top and tailed, 2 whole fresh sweet red capsicums, topped and seeded and cut in thick strips, 1 whole fresh yellow capsicum, topped and seeded and cut in thick strips, 3 -4 fresh zucchini, sliced in 1/2-inch slices, and more.

Yes, Roasted Vegetable Medley With Artichoke Hearts And Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Medley With Artichoke Hearts And Mushrooms

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