Mediterranean Garden Recipe
artichoke + sundried tomato + spinach + olive + roasted garlic parmesan cream + mozzarella
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Ingredients
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Vegetables
Dairy
Others
Method
Preparation
- 1
Prep the Ingredients
Drain and rinse the artichoke hearts if using canned. Chop them into bite-sized pieces. Chop the sundried tomatoes and fresh spinach. Slice the black olives. Mince the roasted garlic.
- 2
Mix the Vegetables
In a large mixing bowl, combine the chopped artichokes, sundried tomatoes, spinach, black olives, and minced roasted garlic. Drizzle with olive oil, and season with salt and black pepper. Toss to combine the ingredients evenly.
Cream Sauce
- 3
Make the Roasted Garlic Parmesan Cream
In a small saucepan over medium heat, combine the minced roasted garlic and heavy cream. Bring to a simmer, stirring frequently. Once it begins to simmer, reduce the heat to low and gradually stir in the grated Parmesan cheese until melted and smooth. Remove from heat and set aside.
Assembly and Baking
- 4
Assemble the Dish
Preheat your oven to 375°F (190°C). In a greased baking dish, layer the vegetable mixture evenly. Pour the roasted garlic parmesan cream sauce over the top, ensuring it covers the vegetables. Sprinkle the shredded mozzarella cheese evenly over the top.
- 5
Bake
Place the baking dish in the preheated oven and bake for 25-30 minutes or until the cheese is bubbly and golden brown.
- 6
Garnish and Serve
Once baked, remove from the oven and allow to cool for a few minutes. If desired, sprinkle with fresh chopped basil before serving. Enjoy your Mediterranean Garden dish!