Roast Vegetables Made Easy: The Artichoke Marinade Hack!
Hey foodies! Are you tired of the same old boiled or steamed vegetables? Want to jazz up your veggies with a burst of flavor? Well, I’ve got a super easy and scrumptious solution for you – roast vegetables with the magic of artichoke marinade! Trust me, once you try this, you’ll never look at veggies the same way again.
Why Roast Vegetables?
Roasting vegetables is like unlocking their hidden potential. It brings out the natural sweetness and enhances the flavors in a way that makes them absolutely irresistible. Plus, it’s effortless! All you need is an oven, your favorite veggies, and the secret weapon – artichoke marinade.
The Marvelous Artichoke Marinade
Artichoke marinade might sound fancy, but it’s surprisingly simple. You can find it bottled at your local grocery store, or you can make it yourself if you’re feeling adventurous. It’s typically a blend of olive oil, garlic, lemon juice, herbs (like oregano and thyme), and a touch of salt and pepper. The tangy and herbaceous combination is perfect for adding a zing to your roasted veggies.
Prepping the Veggies
The great thing about this recipe is that you can use almost any veggie you have on hand. Broccoli, cauliflower, carrots, bell peppers, zucchini, or even potatoes – take your pick! In this recipe I chose crookneck (or summer squash), red onion, the artichoke hearts, and cherry tomatoes. Wash and cut the veggies into bite-sized pieces, making sure they’re roughly the same size for even cooking.
Marinating Magic
Now comes the fun part – marinating! In a large bowl, toss your chopped veggies with a generous amount of artichoke marinade until they’re coated evenly. Don’t be shy with the marinade; it’s what makes these veggies truly special. Let the flavors mingle for about 15-20 minutes, or longer if you have the time. The longer they soak, the more flavorful they’ll become.
Roasting Like a Pro
Preheat your oven to around 425°F (220°C) while your veggies marinate. Line a baking sheet with parchment paper or use a non-stick spray to prevent any sticking. Spread out the marinated veggies in a single layer on the baking sheet. Remember, overcrowding leads to steaming rather than roasting, and we want that beautiful caramelization!
Roast the veggies in the preheated oven for about 20-25 minutes, depending on the size and type of veggies you’ve chosen. Be sure to give them a toss halfway through for even cooking.
The Scrumptious Result
When your kitchen starts smelling amazing, you’ll know they’re almost ready! Keep an eye on the veggies to avoid overcooking. Once they’re tender with a slight crispiness on the edges, take them out of the oven.
Garnish and Enjoy!
Now that your roasted veggies are done, feel free to give them a little extra love with some finishing touches. A sprinkle of fresh herbs like basil or a squeeze of lemon juice can take them to the next level.
Serve your vibrant and flavorful roasted vegetables as a side dish, toss them into salads, or enjoy them with some grilled chicken or fish. The possibilities are endless!
PrintEasy Roast Vegetables
Description
Roasting vegetables with the artichoke marinade hack is a game-changer. It’s simple, delicious, and a surefire way to elevate your veggie game. Plus, it’s a fantastic option for those looking to add more plant-based goodness to their meals.
So, the next time you’re in the mood for some scrumptious veggies, remember this easy recipe. It’s perfect for busy weeknights or when you want to impress your guests without spending hours in the kitchen. Happy roasting, folks!
Ingredients
1 medium size jar, marinated artichoke hearts
½ – 1 cup marinade from jar of artichokes
3 crookneck squash, cut into ½ inch rounds
1 red onion, cut into thick rings
½ pint cherry tomatoes
1 teaspoon oregano
1 teaspoon garlic salt
Black pepper
Basil, for serving
Finishing salt for serving
Instructions
Preheat oven to 425F. Line a baking sheet with parchment paper. Drain the artichoke hearts, RESERVING the marinade from the jar. Quarter them. In a large bowl place the artichoke hearts, squash, onion, and cherry tomatoes. Add the reserved marinade, oregano, garlic salt, and black pepper. Toss gently to combine. Let the vegetables sit and mingle for 15-20 minutes while the oven heats up. Spread the vegetables out on the prepared baking sheet and roast for 25 minutes or so, until they start to get a little caramelization on the edges. You can roast them longer if you like a darker color. Remove and serve, topped with chopped basil and some finishing salt.
