Mediterranean Medley

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 cup long-grain rice, uncooked
• 2 cups water
• 1 1/2 lbs asparagus spears, trimmed & cut into 2-inch pieces
• 1 (6 ounce) jar marinated artichoke hearts, drained
• 1 medium red bell pepper, cut into strips
• 1 garlic clove, minced
• 2 teaspoons lemon juice
• 3 tablespoons olive oil
• black pepper
• 2 cups cherry tomatoes, halved
• 1/2 cup kalamata olive, pitted
• 4 ounces feta cheese, crumbled

Recipe

• 1 combine rice and water in a medium saucepan. bring to a boil; cover. reduce heat, simmer for 15-20 minutes. remove from heat. set aside.
• 2 heat oven to 425. combine prepared asparagus, artichoke hearts, pepper strips, garlic, lemon juice, olive oil, and pepper to taste.
• 3 place vegetable mixture in lightly oiled pan and roast uncovered for 15 minutes.
• 4 add cherry tomato halves and olives to roasted vegetables. mix well.
• 5 serve over rice; sprinkle with feta.