Roman-Style Artichoke And Asparagus Bake

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Roman-Style Artichoke And Asparagus Bake

 

2 tablespoons olive oil plus additional for oiling pan

2 pounds asparagus, ends trimmed, sliced diagonally into 2 " pieces

2 14 oz. cans artichoke hearts, cut into quarters

3 cups Roma tomatoes, destemmed, and diced

1 1/2 cups black olives, pitted, cut into quarters lengthwise

1/3 cup freshly-chopped basil

1/4 cup freshly-chopped parsley

2 tablespoons minced garlic

2 tablespoon parmesan cheese or nutritional yeast flakes

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/2 teaspoon 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 to 10

minutes or until the vegetables are tender.

Sprinkle  parmesan over the top, if desired, before serving. Leftovers can be

used for sandwich fillings or mixed with grains or pasta.

Yields 6 to 8 servings.