Roasted Artichoke, Potato, Mushrooms and Red Pepper

With asparagus, yellow zucchini, baby romaine and avocado

Serves 2 incredibly healthy meals

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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!