In My Kitchen: Greek Vegetable Roast

Sometimes you just need a giant plate of vegetables. Vegetables don’t need to be boring – with some lemon, spices and cheese, you won’t even realize that you’re doing your body a healthy favor.

You’ll need:

  • 5 heads broccoli, chopped (florets only)
  • 1/2 cup pre-made pesto
  • 2 tablespoons olive oil
  • 1/2 purple or red onion, sliced
  • 1/2 cup sun-dried tomatoes packed in oil, chopped
  • 1 16 oz jar marinated artichoke hearts
  • 1/2 cup cherry tomatoes, halved
  • 2 cups shredded mozzarella cheese
  • 1 Lemon, cut into slices

Instructions:

  1. Preheat oven to 400 degrees.
  2. Toss the chopped broccoli with olive oil and pesto until coated. Arrange broccoli in a single layer on baking sheet.
  3. Top with sliced onion, sun-dried tomatoes, artichokes and cherry tomatoes. Season with salt and pepper.
  4. Place the lemon halves on top.
  5. Bake for 15 minutes. Remove pan from oven, top with mozzarella, and return to oven until cheese is melted, about 5 minutes more.
  6. Garnish with a squeeze of fresh lemon and serve!

Source: Adapted from a recipe by Inspector Gorgeous

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