Roasted Artichoke, Potato, Mushrooms and Red Pepper

Roasted Artichoke, Potato, Mushrooms and Red Pepper

With asparagus, yellow zucchini, baby romaine and avocado
Serves 2 incredibly healthy meals


  • 2 small artichokes, outer leaves removed, cut in quarters, remove fuzzy heart removed
  • 2 medium potatoes, cut into bite-sized pieces
  • 8 shitake mushrooms, stems removed
  • 1 red bell pepper, seeds removed and julienned
  • 3 tablespoons of olive oil
  • Salt and cayenne pepper, to taste
  • 8 asparagus spears
  • 1 yellow zucchini, cut into ½ -inch pieces
  • ½ stick grass-fed butter, melted for the artichoke


  • Preheat your oven to 400° degrees. Clean the artichokes by removing the tough outer leaves. Cut them into halves or quarters and remove the fuzzy choke. Soak them in lemon water to prevent browning.
  • Wash and cut the potatoes into bite-sized pieces. Leave the mushrooms whole. In a large bowl, combine the artichokes, potatoes, mushrooms, and red peppers, olive oil, salt, cayenne pepper and toss everything together until well coated. Spread the vegetables out on a large baking sheet in a single layer. Roast in the preheated oven for about 40-45 minutes,  removing the mushrooms after 10 minutes of baking. Stir occasionally to ensure even roasting.
  • While the veggies are baking, steam of boil the zucchini and asparagus for 3-4 minutes and drain. Set aside. Remove the vegetables from theoven and let cool for a few minutes before serving. Serve with melted butter.
    Enjoy your vegetables! They make a great side dish for any meal. I love fish with this!