\u00c2\u00a0<\/p>\n
4 \u00c2\u00a0<\/span>C. peeled, diagonally sliced carrots (1\/4 in. thick) <\/span><\/p>\n 3 \u00c2\u00a0<\/span>C. cauliflower florets (1 1\/2 in. pieces; about 11 oz.), rinsed and drained <\/span><\/p>\n 3 \u00c2\u00a0<\/span>C. broccoli florets (1 1\/2 in. pieces; about 8 oz.), rinsed and drained <\/span><\/p>\n 1 pound red bell peppers, rinsed, stemmed, seeded, and cut into 1- by 3-inch strips <\/span><\/p>\n 2 jars (about 6 oz. each) marinated artichoke hearts <\/span><\/p>\n 3 T. lemon juice <\/span><\/p>\n 2 T. extra-virgin olive oil <\/span><\/p>\n 1 T. red wine vinegar <\/span><\/p>\n 2 tsp. Dijon mustard <\/span><\/p>\n 1 tsp. minced garlic <\/span><\/p>\n 1 can (6 oz.) whole pitted ripe black olives, drained <\/span><\/p>\n Salt and pepper <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a 12- by 17-inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers, and artichoke hearts with their marinade. Roast in a 400\u00c2\u00b0 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 4 \u00c2\u00a0C. peeled, diagonally sliced carrots (1\/4 in. thick) 3 \u00c2\u00a0C. cauliflower florets (1 1\/2 in. pieces; about 11 oz.), rinsed and drained 3 \u00c2\u00a0C. 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…<\/p>\n