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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A delicious way to get your veggies. Roasted! You can make a day ahead, chill and then bring to room temp...it's even BETTER (if that's at all possible!) Ingredients:
4 cups peeled carrots cut diagonally |
3 cups cauliflower florets about 1 1/2 inch pieces |
3 cups broccoli florets about 1 1/2 inch pieces |
1 pound red bell peppers, stemmed, seeded and cut into 1 x 3 strips |
2 jars about 6 ounces each marinated artichoke hearts |
3 tablespoons lemon juice |
2 tablespoons extra virgin olive oil |
1 tablespoons red wine vinegar |
2 teaspoons dijon mustard |
1 teaspoon minced garlic |
1 can about 6 ounce whole pitted ripe black olives, drained. |
salt and pepper to taste |
Directions:
1. Preheat oven to 400.
2. Wash and triim vegetables.
3. In a 12 by 17 inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers and artichoke hearts (with the marinade).
4. Roast, stirring every 15 minutes until carrots are tender to bite, about 50-60 minutes.
5. In a large bowl, combine lemon juice, olive oil, vinegar, mustard and garlic.
6. Scrape in vegetables, add olives and stir to coat.
7. Season with salt and pepper to taste.
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