️ Roasted Peppers, Artichokes, Olives, Onions & Garlic – A Flavorful Mediterranean Feast!
Ingredients:
- 2 red bell peppers, sliced ️
- 2 yellow bell peppers, sliced ️
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup marinated artichoke hearts, drained and halved
- 1/2 cup Kalamata olives, pitted
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional) ️
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar or lemon juice
Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prep the Veggies:
Toss sliced peppers, onions, garlic, and artichokes in a large bowl. ️
Drizzle with olive oil, then sprinkle oregano, red pepper flakes, salt, and pepper.
Roast Until Perfect:
Spread veggies evenly on a parchment-lined baking sheet. ✨
Roast for 25–30 minutes, stirring halfway through, until tender and slightly charred.
Add the Olives & Final Touches:
Toss in Kalamata olives during the last 5 minutes of roasting to warm them slightly. ✨
Remove from oven and drizzle with balsamic vinegar or lemon juice for brightness.
Serve & Enjoy:
Garnish with fresh parsley or basil for an extra pop of color.
Serve warm or at room temperature with toasted bread , pita, or as a topping for grilled meats.
️ Perfect Pairing Ideas:
Bread Basket: Serve with crusty baguette or focaccia for dipping.
Cheese Platter: Add feta, burrata, or goat cheese on the side. ✨
Main Course Companion: Pair with grilled chicken, steak, or fish.
Savor every bite of this rich, roasted dish—perfect for sharing or indulging solo!