So I have been MIA the past week because I have been vacationing in Maine. I realized about Wednesday last week that since I still will be gone another week, maybe starting a blog until after I got back would have been ideal. Fail. To keep the blog alive, Jill sent me this wonderful recipe that she cooked up for her and her husband a few days ago.
Mediterranean Veggie Bake
1 cup coarsely chopped artichoke hearts (non-marinated)
1 cup chopped tomato (bite-sized pieces)
1 cup cut asparagus (bite-sized peices)
1 tbsp Italian seasoning (with sea salt)
1/4 cup feta cheese, crumbled
1/4 cup Italian-style breadcrumbs
1/4 cup parmesan cheese, shredded
Preheat oven to 350 degrees. Combine all the veggies (and fruit, i.e., tomatoes) in a non-stick coated 8x8" Pyrex dish. Mix in the seasoning and feta until well-combined. Sprinkle the bread crumbs on the top, just to coat (you may end up not using the full 1/4 cup). Layer the parmesan on top. Bake in oven for 15-20 minutes, til heated through. Make sure not to overcook, as the tomatoes will become mush. Once heated through, switch the oven to a low broil, just until you notice a slight browning of the melted parmesan.
You can eat your heart out on this one. Only 315 calories for half of the prepared dish!
Delish. It is vegetarian, yet so tasty that any meat-eater would love to try it, including her hubby! Full of fresh ingredients, you truly get a taste of summer and eat as much as you want without feeling guilty. The saltiness from the feta, nuttiness from the parm, and all of the distinctive flavors and textures from the vegetables really combine into a winning meal.
See you in a few days--I am busy stuffing myself silly with lobster meat and ice cream....