The Roasted Vegetable by Andrea Chesman

Author:Andrea Chesman [Chesman, Andrea]
Language: eng
Format: epub
Publisher: Harvard Common Press

Spring Casserole of Roasted Asparagus and Artichokes

SERVES 6

THE BRIGHT SPRING FLAVORS of lemon-roasted asparagus and artichokes are grounded by the tangy, salty feta cheese. The vegetables would be delightful on their own but become a satisfying one-dish supper when combined with rice. If you are in the mood, you can replace the rice with orzo.

1¼

to

1½ pounds asparagus (16 to 24 spears), bottoms trimmed and cut into 2-inch pieces

12 canned or frozen and defrosted artichoke hearts, quartered

1 medium-size red bell pepper, cut into matchsticks

2 garlic cloves, minced

2 teaspoons grated lemon zest

Juice of 1 lemon

3 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

1½ cups basmati rice

2¼ cups water

2 cups halved cherry tomatoes

8 ounces feta cheese, crumbled (about 2 cups)

½ cup pitted brine-cured black olives, such as Kalamata

¼ cup chopped fresh parsley leaves

Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.

In a large bowl, combine the asparagus, artichokes, and bell pepper. Add the garlic, lemon zest, lemon juice, oil, and salt and pepper to taste. Toss to coat. Arrange in a single layer in the pan. Do not wash the bowl.

Roast for 20 to 25 minutes, until the vegetables are lightly browned and tender, stirring once or twice for even cooking. Remove from the oven and reduce the temperature to 350°F.

Meanwhile, in a medium-size saucepan, combine the rice and water. Bring to a boil, cover, reduce the heat, and gently boil for about 12 minutes, until the water is absorbed and the rice is tender.

In the large bowl, combine the cooked rice, roasted vegetables, tomatoes, half the cheese, the olives, and parsley. Mix well. Taste and adjust the seasonings. Transfer to a 2½-quart casserole dish or 9 × 13-inch baking pan. Sprinkle the remaining cheese on top. (The casserole can be made ahead and kept in the refrigerator for up to 4 hours; adjust the baking time if the casserole goes into the oven cold.)

Bake for 20 to 30 minutes, until the cheese is melted and the casserole is heated through.

Serve hot.

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