Prep Time
5 min
Cook Time
15 min
Yields
4 servings
This easy side features kalamata olives, artichoke hearts, Roma tomatoes and fresh basil, all mixed together and roasted to tender perfection.
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ingredients
1
lb(s) frozen artichoke hearts, thawed
2
Tbsp pitted kalamata olives
1
Tbsp capers
2
strips orange zest (removed with vegetable peeler)
2
Roma tomatoes, quartered lengthwise
1
clove garlic, finely chopped
3
Tbsp dry white wine
3
Tbsp extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
¼
cup torn fresh basil leaves
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directions
Step 1
Preheat the oven to 425ºF.
Step 2
Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
Step 3
Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.