Packed with nutrients, fiber, and FLAVOR!
Serves: 4, Prep Time: 10 minutes, Total Time: 25 minutes.
1 lb. prepared artichoke hearts (I buy mine frozen)
1 zucchini (sliced into discs)
1 lb. broccoli florets (blanched and roasted)
1 cucumber (seeded and sliced into discs)
1 lb. trimmed asparagus (blanched or grilled)
1 red or yellow bell pepper
1 cup large tomato or grape tomato (halved/seeded)
1 large handful basil, mint or arugula (chopped)
½ red onion or 1 bunch green onions (chopped)
¼ cup extra virgin olive oil
1 tbsp. dijon mustard
1 lemon (halved)
Salt and pepper to taste
Grated pecorino or crumbled feta (optional)
To prepare artichoke hearts: roast with olive oil, salt and paprika at 400°F for 15 minutes
Whisk or blend together juice from half a lemon, mustard, and olive oil with a heavy pinch of salt. Set aside.
Slice onions and move to a bowl with the remaining lemon juice. Set aside.
Grill, roast or blanch broccoli, asparagus and any other veggies you prefer cooked. Zucchini is best raw in this dish. Allow all cooked veggies to come to room temperature.
Toss all veggies, including the marinated onions together with dressing. Finish with pecorino. Salt and pepper to taste.
Chef's Tip: This dish is a crowd favorite and can be modified throughout the year to showcase what’s in season. Choose 4 or more veggies and double for leftovers or to feed large groups.