4  C. peeled, diagonally sliced carrots (1/4 in. thick)

3  C. cauliflower florets (1 1/2 in. pieces; about 11 oz.), rinsed and drained

3  C. broccoli florets (1 1/2 in. pieces; about 8 oz.), rinsed and drained

1 pound red bell peppers, rinsed, stemmed, seeded, and cut into 1- by 3-inch strips

2 jars (about 6 oz. each) marinated artichoke hearts

3 T. lemon juice

2 T. extra-virgin olive oil

1 T. red wine vinegar

2 tsp. Dijon mustard

1 tsp. minced garlic

1 can (6 oz.) whole pitted ripe black olives, drained

Salt and pepper

 

In a 12- by 17-inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers, and artichoke hearts with their marinade. Roast in a 400° oven, stirring every 15 minutes, until carrots are tender to bite, 50 to 60 minutes. In a large bowl, combine lemon juice, olive oil, vinegar, mustard, and garlic. Scrape in vegetables, add olives, and stir to coat. Season to taste with salt and pepper.