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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil - plus

  2. Additional for oiling pan

  3. 2 lbs 908g / 32oz Asparagus - ends trimmed,

  4. And sliced diagonally into 2" pieces

  5. 2 Artichoke hearts - (14 oz ea) - cut into quarters

  6. 3 cups 187g / 6.6oz Roma tomatoes - destemmed, and diced

  7. 1 1/2 cups 355ml Black olives - pitted, and 1/3 cup 48g / 1.7oz Freshly-chopped basil

  8. 1/4 cup 36g / 1 1/3oz Freshly-chopped parsley

  9. 2 tablespoons 30ml Minced garlic

  10. 2 tablespoons 30ml Soy parmesan cheese

  11. (or nutritional yeast flakes)

  12. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes

  13. 1/2 teaspoon 2 1/2ml Salt

  14. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. This recipe yields 6 to 8 servings.

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