Roasted Artichoke and Mushroom Salad
Created by Kchurchill5 on January 27, 2012
- Servings: 4-8
- Prep Time: 5m
- Cook Time: 15-20m
- Recipe #4354
Ingredients
- 8 ounces whole cremini mushrooms (button or white mushrooms will also work), trimmed and cut in half
- 1 (9 ounce) package frozen artichoke hearts, thawed
- 1 medium sweet onion, cut in quarters
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dressing:
- 2 to 3 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh basil
- Pinch red pepper flakes
- Salt and pepper to taste
How to Make
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Step 1: Vegetables ... Add the mushrooms, artichokes, and onions to a large baking sheet. Note: Make sure to clean the mushrooms and trim the stems. If the mushrooms are large, cut them in half, the small ones are ok left whole. Add the olive oil, garlic, and seasoning to the vegetables and toss well. You want to make sure that all the vegetables are coated.
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Step 2: Roasting ... Preheat the oven to 400 degrees. Roast the vegetables on the middle shelf for 15-20, just until they begin to soften and they get a little color. You don't want them to get too soft.
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Step 3: Dressing ... Transfer the vegetables to a serving bowl and make sure to get any juice from the pan as well. Dress the vegetables with lemon juice, basil, red pepper flakes, salt and pepper.
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Step 4: Serve ... This can be served warm or even room temperature; and be served as is or over a bed of greens as more of a salad type of dish. ENJOY!