Artichoke and Tomato Vegetable Bake

I decided to make use of what vegetables I had on hand after coming home from our holiday trip to Iowa as well as use some of my Penzey’s spices (I love them!) I’d been gifted to add a different flavor than the typical salt/pepper/oil roast.

I had 3/4 of a red onion in the fridge, 1/2 a container of cherry tomatoes on the counter, some open artichoke hearts, and a couple different kinds of mushrooms waiting patiently.

Artichoke and Tomato Vegetable Bake

  • Cherry tomatoes, halved
  • Artichoke hearts, water squeezed out
  • 3/4 large red onion, diced
  • 1/2 package crimini mushrooms, sliced
  • 1/2 package button mushrooms, sliced
  • 1 TBSP minced garlic
  • Avocado oil
  • Penzey’s Northwoods Spice

Add a little avocado oil (high smoke point) to a large saute pan and add onion and minced garlic, sauteing until onions start to turn transparent. Add mushrooms and artichoke hearts and continue sauteing until vegetables are warm all the way through. Drench in Penzey’s Northwoods Spice (I used the rest that I had, roughly 3 TBSP) and toss to mix. Dump the vegetable saute in a large glass baking dish and add halved cherry tomatoes. Gently toss everything together and put in a preheated 400 degree oven. Roast until done to your liking – I left mine in for about 40 minutes until they were starting to brown and the tomatoes were shriveling – that’s how I prefer my vegetables.

Side note: I didn’t measure the cherry tomatoes or artichoke hearts. I’d say roughly about 2-3 cups of halved cherry tomatoes, I used the rest of what I had in a large Costco clamshell container. Similar with the artichoke hearts, I had an open large 33oz size jar from Costco in the fridge that needed to be used, probably 3/4 full. Best tip I’ve received when squeezing water out of artichoke hearts? Literally squeeze them to death with your hand (make a fist), I don’t even cut them anymore because they come apart so easily. Kind of like a mash.

I’ve scrambled some of the leftovers with eggs for breakfast, reheated some last night for dinner with coconut aminos, etc.!

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4 thoughts on “Artichoke and Tomato Vegetable Bake

  1. That looks so good! I will try to find the spices or something similar. This blog is so great as I try to eat better because my A1c was… interesting 🙂

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