Recipe(tried): Roasted Vegetable Medley with Artichoke Hearts and Mushrooms, Marinated Roasted Vegetable Antipasto

Roasted Vegetable Medley with Artichoke Hearts and Mushrooms (serves a crowd)

1 pound fresh green beans, ends trimmed but left whole
2 whole fresh sweet red bell peppers, topped and seeded and cut in thick strips
1 whole fresh yellow or orange bell pepper, topped and seeded and cut in
thick strips
3-4 smallish fresh zucchini, sliced in 1/2" slices (do not peel)
8 oz. fresh whole button mushrooms
6 oz. fresh portabella mushroom caps, sliced in 1/2" strips
1/2 cup sun-dried tomato halves
1 6-oz. can black pitted olives, drained well
2 6-oz. jars marinated artichoke hearts, chopped, and retain marinade liquid
4-5 garlic cloves
Olive oil
Lemon juice
Marjoram (or parsley)
Salt and Pepper (to taste)

Cook green beans in boiling water (or steam in a microwave oven) until bright green color appears (approximately 2-3 minutes), remove from water, and remove pan from heat. Put sun-dried tomatoes into the water and let them reconstitute while you assemble the remaining items.

Mix all fresh vegetables in large baking dish or roasting pan, and add olives, garlic cloves [flavor is enhanced by crushing the garlic], reconstituted tomatoes, and artichokes (with marinade) and stir well. Add enough olive oil [The oil in the marinated artichokes may be enough; however, extra virgin olive oil does add its own flavor.] to very lightly coat all the vegetables, and a splash of lemon juice (about 1 Tbsp). Sprinkle salt [the salt in the artichoke hearts was sufficient] and pepper to taste and top with a light sprinkle of marjoram or parsley.

Bake at 350 degrees on middle or lower rack until all vegetables are thoroughly hot (approximately 20-30 minutes), but not browned.

If there is any liquid in the baking dish or roasting pan, drain off into a pot or microwaveable dish. Add cornstarch to a little cold water to aid in its dispersion and mix with the drained liquid (about 1 tbsp. of corn starch per cup of liquid). Heat until it thickens (stirring occasionally). Add to the roasted vegetable medley and mix well. This will coat all the vegetables with the full flavor.

Serve hot.

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Marinated Roasted Vegetable Antipasto

1 small-medium size eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 red bell pepper, roasted & cut into wide strips
1 yellow bell pepper, roasted and cut into wide strips
1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
6 large cloves garlic, sliced thin
2/3 cup diced pitted black olives
1/3 cup minced fresh herbs (parsley, basil, oregano, thyme)
1/4 cup white wine vinegar
Salt and pepper to taste
Extra-virgin olive oil to taste

Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.