Ingredients:

• ½ head of broccoli
• 2 carrots
• 1 beet
• 1 bulb of fennel
• 4 artichokes
• 1 tbsp. Organic Basil & Lemon Aioli Add to cart
• 2 tbsp Organic Sun-Dried Pesto Rosso Add to cart
• Olive oil
• White wine
• Vegetable stock
• Salt and Pepper

Preparation:

1. Preheat oven to 400ºF
2. Prepare the vegetables in the following way: broccoli into medium-sized florets, carrot peeled and cut into thick sticks, beet peeled and cut into wedges, the fennel thickly sliced, and the artichokes quartered.

3. In a small bowl whisk all the wet ingredients together.
4. Arrange the vegetables by type on a baking tray and salt and pepper.
5. Pour the liquid mixture over the vegetables and make sure all pieces are well-coated.
6. Bake in the oven for about 35 minutes.
7. Remove and serve hot.