Ingredients
- 1 red pepper sliced
- 8 baby bella mushrooms quartered
- 8 artichoke hearts marinated in oil (we buy ours from costco)
- 10 asparagus pieces – chopped in 2 inch segments
- 1/4 cup balsamic dressing (click here to see recipe)
- 1 tbsp extra virgin olive oil
- sea salt and black pepper to taste
Directions
- Marinate all vegetables in balsamic dressing, olive oil. sea salt and black pepper for a few hours
- Roast in oven at 350 Fahrenheit for 10-15 min
I’m trying to cut back on meat, but I don’t want to force it on the husband (neither of us eat much meat to start, and what we buy is local and/or organic). This looks like something I could easily divide in half, and add chicken to before roasting. I don’t think the husband is a fan of artichokes, so I might have keep them in my portion.
You can roast any vegetable really…so if your husband doesn’t like artichokes, you can roast sweet potatoes instead or red onions or tomatoes or anything, you can be creative with this and try different veggies.
I thought we should avoid cooking w/olive oil due to the effects of heat on the oil.
Hi Julie,
For the most part cooking without olive oil should be avoided. Olive oil can be heated to temperatures upto 175 F. Therefore you can slow roast the veggies at this temp. What we often do is coat the baking sheet with coconut oil. Make the balsamic dressing without the olive oil and then roast the veggies. Once roasted, remove from oven allow to cool for a few minutes and then drizzle with olive oil.
Thanks for bringing this to our attention. Hope this helps!