Apr 6
2012

Balsamic Roasted Vegetable Recipe with Rosemary, Artichokes & Zucchini

Balsamic-Roasted-Vegetable-Recipe-with-Rosemary-Artichokes &-Zucchini-Cookin-Canuck

Easter is only two days away and the excitement level is reaching epic proportions. Plans for the traditional feast are made…ham with a brown sugar glaze and studded with cloves, roasted potatoes (or maybe scalloped ones if we run a couple of extra miles first) and a vegetable side dish, such as these easy roasted vegetables (zucchini, yellow squash, artichokes, red bell pepper and onion) that are infused with the flavors of balsamic vinegar and rosemary. Of course, I am under no illusions that the excitement has anything to do with my cooking. A large fuzzy bunny with access to mounds of chocolate eggs and jellybeans is the true star of the day.

Our morning always starts with the annual search for the Easter baskets. Yes, that sneaky Easter Bunny likes to hide those baskets in the most unexpected places. We’ve found them tucked behind potted plants, on top of cabinets and even in the dryer (thank goodness we didn’t turn it on). Then it’s on to breakfast. Since we are true traditionalists, breakfast ALWAYS involves hot cross buns – traditional or my new version with dark chocolate and dried cherries. And then, the grand finale…the pièce de résistance, if you will. The Easter egg hunt.

Springtime in Utah throws us for a loop at times. Often the eggs are tucked away amongst the tulips and daffodils, but sometimes we find ourselves digging through mounds of powdery snow to find the pastel-colored eggs. Whatever the weather, that rascal of a bunny likes to make things challenging. Last year several eggs were tucked away at the tippy-top of the outdoor play set. My youngest son (T) wasn’t deterred. That boy is a climber and he was not going to be foiled by a rabbit.

Trevor Easter Collage

Leftovers of these roasted veggies can be stored in the fridge for up to 24 hours and used in pasta salads, sandwich wraps (slice them thinly) and even frittatas.

Don’t forget to stop by Top Recipes of Year Three to enter the giveaway for a gorgeous Epiphanie camera bag. The giveaway is open internationally!

The recipe:
Preheat oven to 475 degrees F. Lightly coat a large baking sheet with cooking spray.

BalsamicRoastedVeggies1

In a large bowl, combine zucchini, yellow squash, red bell pepper, onion and artichoke hearts.
Toss gently with salt and pepper.

Pour in artichoke liquid, balsamic vinegar, canola oil and rosemary. Toss again to coat the vegetables.

BalsamicRoastedVeggies3

Spread the vegetables in a single layer on the prepared baking sheet.

Roast the vegetables until tender, turning occasionally, until tender, about 25 to 30 minutes.
Serve warm or at room temperature.

BalsamicRoastedVeggies4

Recipes using roasted vegetables:
Cookin’ Canuck’s Roasted Vegetable (Sweet Potato, Eggplant & Tomato) Spread or Dip
Use Real Butter’s Roasted Vegetable Quiche
Two Peas and Their Pod’s Stacked Roasted Vegetable Enchiladas
Barbara Bakes’ Roasted Vegetable Frittata
Cafe Fernando’s Penne with Roasted Vegetables

Balsamic Roasted Vegetable with Rosemary, Artichokes & Zucchini
 
From the kitchen of Cookin Canuck. Inspired by a Bon Appetit Magazine recipe.
Serves: serves 6
Ingredients
  • 2 medium zucchini (about 1 pound), cut into 1-inch thick rounds
  • 2 medium yellow squashes (about 1 pound), cut into 1-inch thick rounds
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 large yellow onion, cut into 1-inch pieces, with root left intact
  • 1 can (14 oz.) artichoke hearts (packed in water), cut in half
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ cup liquid from artichoke can
  • ¼ cup balsamic vinegar
  • 1 tbsp canola oil
  • 1 tbsp chopped fresh rosemary
Instructions
  1. Preheat oven to 475 degrees F. Lightly coat a large baking sheet with cooking spray.
  2. In a large bowl, combine zucchini, yellow squash, red bell pepper, onion and artichoke hearts.
  3. Toss gently with salt and pepper.
  4. Pour in artichoke liquid, balsamic vinegar, canola oil and rosemary. Toss again to coat the vegetables.
  5. Spread the vegetables in a single layer on the prepared baking sheet.
  6. Roast the vegetables until tender, turning occasionally, until tender, about 25 to 30 minutes.
  7. Serve warm or at room temperature.

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{ 19 comments… read them below or add one }

1 Blog is the New Black April 6, 2012 at 5:13 am

What time does Easter dinner start? I’m coming over!

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2 Katrina @ Warm Vanilla Sugar April 6, 2012 at 5:58 am

These look so delicious! Lovely idea!

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3 Cassie April 6, 2012 at 6:43 am

These sound perfect. Rosemary on roasted veggies is my favorite! Happy Easter to you and yours!

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4 Emilie @ Emilie's Enjoyables April 6, 2012 at 6:56 am

The easter bunny ALWAYS hid our baskets, up until we left for college :) And I love roasted veggies, these look like the perfect side dish for Easter dinner!

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5 brandi April 6, 2012 at 7:47 am

our rosemary somehow made it through the entire winter and i’m quickly getting addicted again. this sounds so delicious! i love the artichokes in the mix, too.

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6 Kelley April 6, 2012 at 7:50 am

These vegetables look delicious!! I love how roasting browns the veggies and gives that glorious crispy outside! Happy Easter to you and the family!!!

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7 Maria April 6, 2012 at 8:35 am

Roasted veggies are my favorite! Happy Easter to you and your family!

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8 marla April 6, 2012 at 9:32 am

Love the veggie platter, make 2 for me please :)

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9 Tickled Red April 6, 2012 at 12:28 pm

Awww…your Easter sounds fantastic :D Oh and I’ll be needing a plate of veggies please.

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10 Charlie April 6, 2012 at 1:07 pm

Dara:
This looks so good!
I love my vegetables and have recently started to roast them.

I love it!

Thanks for sharing.

Charlie

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11 Lauren April 6, 2012 at 3:59 pm

Never thought to roast artichokes! YUM!

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12 foodwanderings April 6, 2012 at 4:42 pm

Dara, just wanted to drop by and say you are the best!! I would love to have this dish any day not just the holidays! Happy Easter my friend!!

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13 Barbara | Creative Culinary April 6, 2012 at 4:59 pm

Absolutely my favorite way to prepare veggies; or at least right up there with grilled. I could forgo the ham; pass that platter please!

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14 Cynthia April 8, 2012 at 11:17 am

I have been looking for a way to use some canned artichokes that did not involve making a dip – this is exactly what I was looking for! TYVM – will definitely be trying this out.

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15 Amber @ The Cook's Sister April 8, 2012 at 4:02 pm

Yum! These roasted veggies look fantastic! Happy Easter!

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16 Becky at VintageMixer April 10, 2012 at 12:14 pm

pinning this one to my spring recipes board. love the simple freshness of this dish!

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17 Kiran @ KiranTarun.com April 11, 2012 at 11:54 am

I need to make this ASAP — balsamic makes everything tastes extra special :)

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18 Jo Lynn April 26, 2012 at 8:02 pm

My husband and I loved this recipe! Even the leftovers were tasty. I can’t decide which I like better–this recipe or the Grilled Squash, Tomatoes, and Feta Cheese Salad. Both are winners!

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19 Dara (Cookin' Canuck) April 26, 2012 at 8:48 pm

Jo Lynn, I’m so glad you enjoyed it! That grilled squash recipe is one of my favorites, too.

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