February 04, 2018
Side Dishes, Vegetables, Eggplant,
Mediterranean, Entertaining, Sunday Dinner, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Zucchini more
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"Recipe source: Bon Appetit (February 2004)"
Preheat oven to 475 degrees F.
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).
In a small cup or bowl combine the parsley, grapefruit peel and garlic. Season to taste with salt and pepper.
Transfer roasted vegetables to a platter and sprinkle with germinate and serve.
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