Roman-Style Artichoke And Asparagus Bake

Recipe Ingredients

2 tablespoons	30ml	Olive oil - plus
		Additional for oiling pan
2 lbs	908g / 32oz	Asparagus - ends trimmed,
		And sliced diagonally into 2" pieces
2		Artichoke hearts - (14 oz ea) - cut into quarters
3 cups	187g / 6.6oz	Roma tomatoes - destemmed, and diced
1 1/2 cups	355ml	Black olives - pitted, and
		Cut into quarters lengthwise
1/3 cup	48g / 1.7oz	Freshly-chopped basil
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Soy parmesan cheese
		= (or nutritional yeast flakes)
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Using a little olive oil, lightly oil (or mist with oil) a large casserole dish or roasting pan. Place all of the ingredients in the prepared pan and toss well to combine.

Bake the mixture at 425 degrees for 7 minutes. Remove the pan from the oven, stir the mixture, return the pan to the oven, and bake an additional 5 to 10 minutes or until the vegetables are tender.

Sprinkle additional soy parmesan over the top, if desired, before serving. Leftovers can be used for sandwich fillings or mixed with grains or pasta.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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