If you are craving Spring but feel stuck in the never-ending winter-doldrums (yes, its snowing as I write this post) this simple, bright, flavorful one-dish meal is for YOU! It's packed with a wide array of different veggies that are totally customizable, herbs and spices which are sure to get you geared up for all the good to come!
Mediterranean fare isn't really a go-to cuisine of mine but I do not know why ...it might be because I JUST started to be able to eat and enjoy olives this year (a big thank you to my dear vinegar-loving friends, Mimi and Peter for not giving up on me). But this dish transcends all boundaries for me with its truly unique combination of flavors and its seasonal ingredient list.
Like most of my recipes, this meal is SUPER versatile, meaning you can literally add any veggie that catches your eye in the grocery store (I make some more springy suggestions below). It's also one of those set-it-and-forget-it one-dish-wonders that bakes in the oven making it perfect for these early days of Spring. Not to mention, the literal rainbow of vegetables pack both a visual and nutritional punch to be remembered (read: nutrients, vitamins, minerals, fiber).
The base sweetness of gold potatoes, tomatoes, peppers and roasted onion cooks down with the salty, brine-y olives, capers and artichoke to make a truly unique and rich sauce. My goal was to make a perfectly balanced one-dish meal that everyone could enjoy and I think I hit the jackpot. You've got your base of veg, a hit of protein from the beans and some healthy fats from the olives. The flavors cook down together so nicely that all you can do to make it better is to add a grain (I used brown rice pasta) to aid in soaking up all the goodness.
I also must note that in testing this recipe I made it for my parents - any my dad, who needs to nickname everything, has coined this "hot hippy garbage" (aka he wishes there were chicken). I promise, if it got a nickname, that means he likes it...as in, he has eaten way more this his fair share!
This would be the perfect thing to bring to a Spring pot-luck or shower as it tastes just as good room-temp on some crusty bread. As Spring takes root, let me know what you add or take away from the this full-on crowd pleaser below recipe below!
Makes: 6-8 Servings • Prep Time; 15 minutes • Cook Time: 1 hr 15 min
- 1 32 oz. can whole San Marzano tomatoes
- 1 16 oz. can low-sodium chickpeas/white beans OR 1 block extra firm tofu
- 1 16 oz. can artichokes in water (rinsed and drained well)
- 8-10 mini golden potatoes, quartered
- 1 small red onion, roughly diced
- 3-4 garlic cloves, minced
- 1 small zucchini, roughly diced*
- 1 small summer squash, roughly diced*
- 1 small red pepper, roughly diced*
- 1 small yellow pepper, roughly diced*
- 1/2 cup mixed pitted olives, roughly diced
- 1 small bunch asparagus, cut into 1" pieces*
- 2 tsp. oregano
- 1 tsp. smoked paprika
- 1/2 tsp. red pepper flakes
*Other suggestions in lue of the veggies listed above:
Portabello mushrooms, sweet or hot peppers, roasted red peppers, green beans, kale, chard, spinach, eggplant
- 1/4 capers, drained and rinsed
- Parsley, minced
- The zest of one lemon + the juice
- Nutritional yeast or vegan mozzarella
- Trader Joe's Brown Rice Fusilli OR any other grain including wheat, rice or quinoa, even warm crusty bread would be amazing
Preheat the oven to 400*F.
In a large, deep casserole dish add in the can of whole tomatoes and their liquid (I like to slice the tomatoes up a bit) followed by the diced onions, garlic, potatoes, red/yellow peppers, olives as well as any other veggies that take a while to cook. Toss to coat with the herbs and spices. Cover tightly with tin foil and roast for 40 minutes.
In the meantime, boil your pasta or grain if necessary.
After 40 minutes, remove the casserole dish from the oven and add in the artichoke hearts, chickpeas and all quick cooking veggies (asparagus, summer squash, zucchini) - toss to coat. Here you might want to adjust the seasoning; I find this dish to be flavorful enough as it is with all the olives, capers and artichoke hearts but of course season to your taste.
Add the casserole dish back into the oven, uncovered and roast for another 20-30 minutes until all veggies are tender and the tomatoes have cooked down to make a nice, thick sauce. In the last 15 minutes of cooking, check the tenderness of the potatoes - if they still have a way to go, bump the heat up to 425*F - this will ensure doneness.
Garnish with fresh lemon zest and juice as well as capers and parsley. You can add nutritional yeast or vegan cheese if desired. Allow to cool for a few minutes before serving with your grain of choice.