I used to work at a little Italian restaurant called Armstrong’s and these were my all time favorite appetizers. They’re healthy, light and full of flavor. Plus they’re pretty quick and easy to make.
- Baked Artichoke, Red Peppers and Mushrooms
Marinade:
1/2 c. Red Wine Vinegar
1/2 c. Olive Oil
1 clove Diced Garlic
1/2 tsp. Oregano
1/2 c. Olive Oil
1 clove Diced Garlic
1/2 tsp. Oregano
1/2 tsp. Basil
Salt and Pepper to taste
Salt and Pepper to taste
Whisk everything together and then put aside for later.
Ingredients:
- 1 1/2 cups Breadcrumbs, Shake n Bake or Panko Crumbs
- 1/4 Cup Parmesan cheese, (Grated)
- 1/4 Cup Pecorino Romano, (Grated)
- 2 Tbsp Italian Seasoning (Salt, Pepper, Basil, Oregano, Onion Powder, Garlic Powder)
- Artichoke Hearts, (Halved)
- Mushrooms (Halved)
- Red Peppers (Julienned)
- 2/3 Cup Extra-Virgin Olive Oil
- 1/4 Cup Lemon Juice
- 1 tsp. Lemon Zest
- 2 Garlic Cloves, (Minced)
Directions:
- Marinate Vegetables for 30-60 minutes.
- Preheat oven to 350 degrees. Combine Breadcrumbs, Cheeses, Herbs, and Seasoning in a medium bowl.
- Brush oil inside of baking or casserole dish. Layout Artichokes, Mushrooms and Peppers in dish and spread into a single layer. Sprinkle breadcrumb mixture over Vegetables, pushing it into cracks between vegetables lightly.
- Whisk Oil, Lemon Juice and Lemon Zest, and Garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping.
- Bake until breadcrumbs are golden brown, 30 to 45 minutes.