Hearty and healthy, the perfect salad to accompany grilled proteins.
- 1 Pkg. Frozen Artichoke Hearts 12 oz. package
- 1 Cup Baby Red Bell Pepper Rings About 4-6 peppers, sliced
- 4-6 Ounces Crimini Mushrooms Halved or quartered
- 1 Cup Chopped Red Onion Cut in about 1 inch pieces
- 1 Tbsp. Olive Oil
- 1/2 Cup Sun Dried Tomatoes Oil packed, drained
- 1/3 Cup Kalamata or Mediterranean Olives Halved
- 1 Cup Chickpeas Drained and rinsed
- !/2 Cup Mediterranean Salad Dressing (more as needed) Store bought or homemade
- Salt and Pepper To taste
- 1/2 Cup Feta Cheese, crumbled Optional for garnish.
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Preheat oven to 375 degrees. Line a large baking sheet with foil for easy cleanup and lightly coat with cooking spray. Combine the artichokes (no need to thaw), peppers, mushrooms, and onion in a large bowl. Add the oil to the bowl. Season lightly with salt and pepper and toss to coat. Spread out on the prepared baking sheet. Reserve the bowl and do not wipe it out.
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Roast in oven for 20 minutes or until everything is slightly caramelized and tender.
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While the veggies roast, Combine the chickpeas, sun-dried tomatoes, and olives in the bowl.
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When the vegetables are roasted, add them (and any pan drippings) to the bowl and gently toss to mix. Add the dressing and toss to coat evenly. If needed add more dressing to make it the consistency and flavor that you want.
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Transfer to a serving bowl and add some crumbled Feta Cheese if you desire. Serve warm, chilled, or at room temperature.