Roasted Vegetable Medley With Artichoke Hearts and Mushrooms

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Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

Original recipe by Deb Carpenter. Posted for the 2+5 Veg*n Challenge of Dec '05-Jan '06

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

What a lovely combination of flavors. I did let some of the vegetables brown a bit at the edges, which I like. Loved the olives and sun-dried tomatoes.

5 5

Mmmmmmmmmmmmmm what a lovely combination. I used avacado oil rather than olive oil, just for a little twist. This makes a HUGE amount, but that is okay with me, more leftovers and lunches to bring to work! Thanks Missy Wombat!