Channel: Emeril Lagasse

Category: Howto & Style

Tags: herbes de provencesaladpotatoesentertainingonioncapersside dishmediterraneanemeriltomatoesemeril lagasselemonartichokesolivesvegetariantravel friendlyolive oilwarm saladroasted vegetable salad

Description: A delicious medley of roasted vegetables bursting with Mediterranean flavors that can be served as a healthy side dish with whatever you have planned for dinner tonight or as a complete meal. You’ll savor every bite—guaranteed! MEDITERRANEAN VEGETABLE SALAD SERVES 6 3 lemons, halved 1 1/2 pounds baby artichokes 1 1/2 pounds small red bliss potatoes, quartered 1 large yellow onion, peeled and cut into 1-inch wedges 1/3 cup extra-virgin olive oil, plus more for drizzling 1 to 2 tablespoons finely chopped garlic 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup grape or cherry tomatoes 2 tablespoons chopped parsley 1/2 cup roughly chopped pitted Kalamata olives 1 tablespoon capers 1 tablespoon Herbes de Provence 1 scallion, thinly sliced, for garnish Fresh lavender sprigs, for garnish (optional) Preheat oven to 350 degrees F. Fill a large bowl with water. Juice 2 lemons into water and add lemon halves. Cut the stem end of each artichoke even with the bottom of the leaves. Using a paring knife, cut around each artichoke to remove all of the fibrous leaves and reach the more tender portion. Then cut off the top quarter of each artichoke and halve lengthwise. As they are trimmed, place in bowl with lemon water. This will prevent artichokes from discoloring. Once all of the artichokes are prepared, transfer to a large non-reactive baking dish along with potatoes, onion, juice of remaining lemon, olive oil, garlic, salt and pepper. Toss to combine and bake, stirring occasionally, until tender about 1 hour. Add tomatoes and parsley and stir to combine. Drizzle with a little olive oil. Continue to bake until tomatoes are heated through but have not burst, about 15 minutes more. Remove from the oven and let cool slightly. Add the olives, capers and Herbes de Provence and stir gently to combine. Adjust the seasoning, to taste, and add additional olive oil, if desired. Transfer vegetables to a platter and garnish with scallion and a drizzle of olive oil. Garnish platter with lavender, if desired. This salad may be served warm or at room temperature. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: instagram.com/emeril/?hl=en Facebook: facebook.com/Emeril Amazon: amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590