Roasted Mediterranean Vegetables

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Recipe source: Bon Appetit (February 2004)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (278.4 g)
  • Calories 73.1
  • Total Fat - 0.7 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 41.8 mg
  • Total Carbohydrate - 15.2 g
  • Dietary Fiber - 6.2 g
  • Sugars - 7.7 g
  • Protein - 3.7 g
  • Calcium - 52.1 mg
  • Iron - 1.4 mg
  • Vitamin C - 69.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 475 degrees F.

Step 2

Place first 5 ingredients (-onion) in a large bowl. Add artichoke hearts, 1/4 cup received artichoke liquid and balsamic vinegar. Season with salt and pepper; toss. Arrange in large roasting pan.Roast until tender, stirring occasionally (30 minutes).

Step 3

In a small cup or bowl combine the parsley, grapefruit peel and garlic. Season to taste with salt and pepper.

Step 4

Transfer roasted vegetables to a platter and sprinkle with germinate and serve.

Tips & Variations


No special items needed.

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