17 December 2010

No Meat Zone Recipes: Vegan Roasted Artichoke, Green Bean and Tomato Salad


Roasted Artichoke, Green Bean and Tomato Salad

I decided to be a bit inventive. I know artichokes go with tomatoes, but I had some green beans, and I know green beans go with tomatoes…so by some strange taste pairing calculation in my head, I thought that artichokes must then go with green beans. And they do! This salad works well on its own or pair it with a little hummus and ciabatta for a more filling meal.

  • a tin of artichokes (there were 5 or 6 in there)
  • 3 tomatoes
  • 2 handfuls of green beans
  • olive oil
  • a lemon
  • fresh basil
  • some salt and pepper

Cut the tomato and artichokes into quarters and place in an oven dish. Top and tail the green beans and cut them in half, add them to the roasting dish. Pour a little olive oil over the veggies so that they are well coated, season and place into a preheated oven at 200 degrees. Remove from the oven after 20 minutes and turn the veggies over, put back into the oven for another 20 minutes or until the artichokes are becoming a bit golden and the tomatoes are getting a bit squishy. When it is ready, remove from the oven, squeeze the juice of half a lemon over it and add a handful of fresh basil leaves.

Simple and delicious.

Andrea Nicola | @ands_pav_nic
Andrea has been a vegan for around a year and a half after having been a vegetarian from the age of 10 years old. Andrea's main motivation for this choice of lifestyle is because she loves animals but she also recognizes the health benefits and the planet saving potential of this diet. You can also find Andrea at Vegan-a-licious.

Photo credit: Andrea