Vegetarian Recipe
Calamata olives, Artichokes, green peppers, onions, sun-dried tomatoes, mushrooms.
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Ingredients
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Vegetables and Fruits
Condiments and Spices
Method
Preparation
- 1
- 2
Prepare Sun-Dried Tomatoes
If using dried sun-dried tomatoes, rehydrate them in warm water for about 10 minutes, then chop into smaller pieces.
- 3
Drain Artichokes and Olives
Drain the artichoke hearts and Kalamata olives, and slice the olives in half.
Cooking
- 4
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 2 minutes until translucent.
- 5
Add Remaining Vegetables
Add the diced green bell pepper, mushrooms, and sun-dried tomatoes to the skillet. Sauté for an additional 5 minutes until the mushrooms are tender.
- 6
Combine All Ingredients
Stir in the drained artichoke hearts and Kalamata olives, and season with salt, black pepper, and oregano. Cook for another 3-4 minutes until heated through.
Serving
- 7
Serve Warm
Remove from heat and transfer the mixture to a serving dish. Enjoy warm as a side or over cooked grains like quinoa or rice.