Yield: 4 Servings
Total Time: 25 Minutes
Prep Time: 10 Minutes
Cook Time: 15 Minutes

 Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 1 large shallot, sliced
• 1 cup mushrooms, sliced
• 1 cup broccoli florets
• 1 cup artichoke hearts
• 1 bunch asparagus, sliced into 3-inch pieces
• 1 cup baby peas
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon sea salt

Vinaigrette

• 3 tablespoons white wine vinegar
• 6 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1 teaspoon ground oregano
• handful fresh parsley, chopped

Directions

• Add oil to a skillet set over medium heat. Stir in garlic and shallots and sauté for about 2 minutes.
• Stir in mushrooms for about 5 minutes or until golden. Stir in broccoli, artichokes, and asparagus and continue cooking for 5 more minutes. Stir in peas, tomatoes and salt and cook for 2 more
  minutes.
• Prepare vinaigrette: mix together vinegar, oil, salt, oregano and parsley in a bowl until well combined.
• Serve vegetable sauté in a serving bowl and drizzle with vinaigrette. Toss to combine and serve.

Nutritional Information per Serving:

• Calories: 334
• Total Fat: 28.6 g
• Carbs: 18.3g
• Dietary Fiber: 6.8g
• Protein: 6.5g
• Cholesterol: 0mg
• Sodium: 530mg
• Sugars: 5.2g

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