Mediterranean Medley

• 1 cup long-grain rice, uncooked
• 2 cups water
• 1 12 lbs asparagus spears, trimmed & cut into 2-inch pieces
• 1 (6 ounce) jar marinated artichoke hearts, drained
• 1 medium red bell pepper, cut into strips
• 1 garlic clove, minced
• 2 teaspoons lemon juice
• 3 tablespoons olive oil
• black pepper
• 2 cups cherry tomatoes, halved
• 12 cup kalamata olive, pitted
• 4 ounces feta cheese, crumbled

1. Combine rice and water in a medium saucepan.
2. Bring to a boil; cover.
3. Reduce heat, simmer for 15-20 minutes.
4. Remove from heat.
5. Set aside.
6. Heat oven to 425.
7. Combine prepared asparagus, artichoke hearts, pepper strips, garlic, lemon juice, olive oil, and pepper to taste.
8. Place vegetable mixture in lightly oiled pan and roast uncovered for 15 minutes.
9. Add cherry tomato halves and olives to roasted vegetables.
10. Mix well.
11. Serve over rice; sprinkle with Feta.

longgrain rice, water, red bell pepper, garlic, lemon juice, olive oil, black pepper, cherry tomatoes, kalamata olive, feta cheese

Taken from www.food.com/recipe/mediterranean-medley-154713 (may not work)