Roman-Style Artichoke and Asparagus Bake

 
2 T. olive oil, plus additional for oiling pan
2 lbs. asparagus, ends trimmed, and sliced diagonally into 2-inch pieces
2 - 14 oz. cans artichoke hearts, cut into quarters
3 cups. Roma tomatoes, destemmed, and diced
1 1/2 cups black olives, pitted, and cut into quarters lengthwise
1/3 cup freshly chopped basil
1/4 cup freshly chopped parsley
2 T. garlic, minced
2 T. soy parmesan cheese or nutritional yeast flakes
1/2 t. crushed red pepper flakes
1/2 t. salt
1/2 t. freshly ground black pepper
 

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 5-10 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.

Serves 6-8

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett