This is similar to the antipasto platters you enjoy in Italian restaurants, where the vegetables are usually sitting in excess oil, dramatically increasing the fat and calories. Instead I prepare these roasted vegetables with a small amount of olive oil and balsamic vinegar and serve them with some hummus, which
gives great flavor without the extra calories from excess oil.
1. Preheat the oven to 425°f.
2. Lightly coat a baking sheet with cooking spray. Arrange the artichoke hearts, peppers, zucchini, onions, and mushrooms onto the baking sheet. Lightly coat the vegetables with more cooking spray. Slice the top off the head of garlic and wrap it in foil. Place it on the baking sheet. Bake everything for about 25 minutes. Turn the vegetables over and bake for another 20 minutes or until the vegetables are just beginning to brown. Add more time if needed, or remove the vegetables before they burn.
3. Remove the skin from the peppers. Squeeze out the garlic from the cloves. Cut the zucchini pieces in half.
4. Arrange all the grilled veggies on platter along with the olives and sun-dried tomatoes. Combine the oil and vinegar in a small bowl and drizzle over the vegetables. Garnish with basil, and serve with hummus and pitas.
3 canned artichoke hearts, drained and cut into quarters
2 red bell peppers, cored and sliced into quarters
2 small zucchini, each sliced lengthwise into 3 pieces
1 large onion, sliced into wedges
3 portobello mushrooms, cut into quarters
1 small head of garlic
8 large kalamata olives
8 rehydrated sun-dried tomatoes
2 Tbsp olive oil
1½ tsp balsamic vinegar
3 Tbsp chopped fresh basil or parsley
½ cup hummus
2 large pitas, sliced into wedges and warmed
Nutritional Analysis per Serving (vegetables only)
Protein 6.5 g
Fat 9.7 g
Saturated Fat 1.2 g
Carbohydrates 27 g
Cholesterol 0 mg
Sodium 340 mg
Fiber 5.2 g
Prep Time: 10 minutes
Cook Time: 45 minutes
Make Ahead: Cook the vegetables up to a day before. Reheat in a 350°f oven for 10 minutes, or until warmed through
Nutrition Watch: Adding a large artichoke to the daily diet adds 6 g of dietary fiber to your daily fiber intake. Artichokes are also a good source of vitamin C, folate and magnesium. Use the canned versus those packed in oil.