Roasted Vegetable Salad—Mediterranean Style

A four-ingredient, delicious, picture perfect, warm vegetable salad that takes about 15 minutes—start to finish. Smells heavenly as it roasts—and 5 second clean up! Serves 4 as a side dish—or 2, with crusty bread, for lunch.

• 1 yellow sweet pepper
• 7 ½ oz. jar marinated artichoke hearts
• 1 cup cherry tomatoes
• 15 marinated kalamata olives

Preheat oven to 425’. Slice pepper into thin strips and microwave for almost a minute—pat dry. Halve cherry tomatoes. olives, and artichoke hearts. In large bowl add aromatics to taste—Italian seasoning, oregano, rosemary, grated garlic, Herbes de Provence, salt and pepper, etc. Add 2 teaspoons of olive oil and toss to mix thoroughly. Really spread out mixture on 1 or 2 foil-lined baking sheets and roast for 5 minutes or so—done to perfection when tomato skins start to shrivel. Serve warm or at room temperature.

The Kitchen Hive