1 small eggplant, cubed
1 large red pepper, cubed
1 medium zucchini, sliced
1 small red onion, cut into wedges
2 garlic cloves, sliced
2 bay leaves
5 ml basil 1 tsp
5 ml rosemary 1 tsp
salt & pepper to taste
25 ml olive oil 2 tbsp
184 ml jar marinated artichoke hearts, drained (reserving liquid) 6 oz
In a shallow baking dish; combine vegetables with garlic, bay leaves, basil, rosemary, salt and pepper. Drizzle with olive oil and reserved artichoke marinade. Bake in preheated 400 F (200 C) oven for about 40 minutes stirring every 10 minutes until vegetables are fork-tender. Cut artichoke hearts into 1/2 inch (1 cm) pieces and stir into vegetables. Bake 5 minutes more and discard bay leaves.
Serves 4