Cooking Index - Cooking Recipes & IdeasRoman-Style Artichoke And Asparagus Bake Recipe - Cooking Index

Roman-Style Artichoke And Asparagus Bake

Courses: Side dish, Vegetarian
Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlOlive oil - plus
  Additional for oiling pan
2 lbs 908g / 32ozAsparagus - ends trimmed,
  And sliced diagonally into 2" pieces
2   Artichoke hearts - (14 oz ea) - cut into quarters
3 cups 187g / 6.6ozRoma tomatoes - destemmed, and diced
1 1/2 cups 355mlBlack olives - pitted, and
  Cut into quarters lengthwise
1/3 cup 48g / 1.7ozFreshly-chopped basil
1/4 cup 36g / 1.3ozFreshly-chopped parsley
2 tablespoons 30mlMinced garlic
2 tablespoons 30mlSoy parmesan cheese
  = (or nutritional yeast flakes)
1/2 teaspoon 2.5mlCrushed red pepper flakes
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlFreshly-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.

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