Mediterranean Inspired Meatless Monday: Lemon Rosemary Garlic Potatoes with Greek Olive, Roasted Red Pepper, and Artichoke Chutney

meatless monday lemon rosemary potatoes with Greek olive roasted red pepper and artichoke chutney

Meatless Mondays should be easy. Meatless Mondays during Spring Break should be easier. And since this time of year has me dreaming of a Mediterranean vacation anyway, why not channel that into dinnertime?

Today's recipe is one of those set it and forget it meals- only my favorite hands off cooking method is my oven, rather than my crock pot.

Topped off with the dairy-free tzatziki inspired Cool Cucumber Dip from the free Guide to Nutritious Noshing (which you can get here), this plant-based dish is simple AND savory.

And as you know, at OMN, while every recipe starts as a veggie-ful entree in and of itself, you can always customize it with another lean protein of your choice (here it's chickpeas but chicken is an easy sub in).

(After all, we're here to show that by focusing on plants first cooking, eating your veggies doesn't have to be lame).

Lemon Rosemary Garlic Potatoes with Greek Olive, Roasted Red Pepper, and Artichoke Chutney

Serves 4-6

  • 3 lbs of red potatoes, cut into wedges
  • 2 sprigs of fresh rosemary, minced
  • 1 tbsp garlic salt
  • 1- 15 oz. can of artichoke hearts, quartered
  • 6 Greek olives, sliced (any variety)
  • 1/2 of a red onion, sliced
  • 1 roasted red pepper (i.e. from a jar), sliced
  • 1- 15 oz. can chickpeas
  • Salt and pepper, to taste
  • Juice and zest of 1/2 of 1 lemon
  • Prepared Cool Cucumber Dip (from the Free Guide to Nutritious Noshing)

Preheat oven to 425 degrees F. Prep a baking sheet with cooking spray and placed potato wedges on top. Season potatoes with garlic salt and rosemary. Roast for 35 minutes.

For the chutney, in a smaller baking dish (prepared with cooking spray), combine red onion and artichoke hearts. Roast alongside potatoes for 20 minutes. Remove and add Greek olives, roasted red pepper, and chickpeas. Season with salt and pepper to taste. Put mixture back in the oven and roast for 5-7 more minutes.

If making the Cool Cucumber Dip, prepare while ingredients are roasting.

When potatoes are ready, remove and toss in lemon juice. Add 1 tbsp of lemon zest if desired. Plate with chutney over top of potatoes and a drizzle of prepared Cool Cucumber Dip.