We eat a wide variety of vegetables all the time. There are very few vegetables we don’t eat. In fact, off hand, I really can’t think of any. Most often, we eat fresh vegetables too. They taste better and are much healthier as well. This time we enjoyed a casserole made with green beans, artichoke hearts and mushrooms. Aside from this being a very colorful and tasty dish to make, it was also a very health dish too. Green beans, artichoke hearts and mushrooms all contain high amounts of proteins (high amounts as far as vegetables go) and fiber, as well as other necessary vitamins and minerals, such as potassium, selenium, Vitamin B and Vitamin D. And because they are all high in fiber, they are all also very low in calories.
Green Bean, Artichoke and Mushroom Casserole
1 1/2 lbs fresh green beans
1 onion, chopped fine
1/3 cup olive oil
1 1/2 TBSP garlic
2 cans artichoke hearts, drained and cut in half
1 cup mushroom, sliced
1/3 cup toasted pine nuts
1/3 cup fresh parsley, chopped fine
2 tsp fresh thyme
1 tsp cayenne pepper
salt & pepper to taste
1 cup bread crumbs
1 cup Parmigiano cheese, divided
Cook the green beans for about 5 minutes in boiling water. Then drain and cut into pieces that are about 1 inch in size. Saute the onions, garlic and mushrooms in olive oil until the onions are soft and translucent. Toast the pine nuts until the are lightly golden.
Preheat the oven to 350* F
Toss everything together along with the rest of the ingredients, using only half of the Parmigiano cheese. Make sure to coat the vegetables well. Line a baking sheet with parchment paper and spread the vegetable mixture evenly out onto the pan. Bake for about 25-30 minutes or until the vegetables are lightly browned. Add the remaining Parmigiano cheese to the top right before serving. I served the green bean, artichoke, mushroom casserole along side pork chops that I marinated in a chili lime sauce and garlic mashed potatoes with a buttery chardonnay to round out the meal.