I found this recipe in an old Justin Wilson cookbook my dad gave me. So tonight I thought that I would try it out. You can buy the canned Artichokes already quartered.
4 cans artichoke hearts, drained
½ c. dry white wine
¼ c. olive oil
1 c. parmesan cheese
2 c. seasoned bread crumbs
1 t. onion powder
½ t. garlic powder
Cayenne pepper, to taste

Grease casserole dish
Quarter artichoke hearts
Combine everything but bread crumbs
Put in dish and top with bread crumbs
Bake 30 minutes at 350 degrees

4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices

3   each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips

1/4 cup KRAFT Zesty Italian Dressing

1/4 cup  KRAFT Grated Parmesan Cheese

Make It!

HEAT grill to medium heat. Place vegetables in grill basket.

GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.

ADD dressing; toss to coat. Sprinkle with cheese.

Couscous-Vegetable Salad
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Prep Time:10 min 
Start to Finish:15 min 
Makes:6 servings 

Couscous-Vegetable Salad

1 cup uncooked couscous
1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1 large red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 8 wedges
1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
2 tablespoons balsamic or cider vinegar

1. Make couscous as directed on package. 
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender. 
3. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.

This recipe belongs to one of my aunt’s on my moms side of the family.  I always liked making this during the thanksgiving or Christmas.   It can be made anytime but I think of it as a holiday dish.

Aunt Nona’s Vegetable Casserole

Serves 6

Ingredients

2 cans Veg-All (drained)

1 cup chopped water chestnuts

1 cup chopped onions

1 cup grated cheddar cheese

3/4 cup mayo

1 stack of Ritz crackers

1 stick of butter (melted)

Directions

Mix first 5 ingredients and pour into buttered casserole dish. Mix crackers and butter together and sprinkle over
vegetables. Bake @ 350 degrees for 30 minutes.

Angel Hair Pasta with Chicken & Vegetables

Prep time: 10 mins

Cook time: 15 mins

Ingredients •

1 tsp olive oil •

1/2 tsp minced garlic •

1/4 cup chopped onion •

1 can (14.5 oz.) Italian-style tomatoes with juice •

1 pkg 16 oz. Birds Eye Broccoli, Cauliflower, Carrots •

1 lb grilled chicken, cut into bite-sized pieces •

4 oz angel hair pasta, cooked •

3 tbsps shredded parmesan cheese

Instructions In skillet, cook onion and garlic in oil medium heat 2 to 3 minutes or until onion is soft and transparent. Add tomatoes and frozen vegetables; cover, and cook for 5 to 6 minutes. Stir in chicken and continue cooking another 2 to 3 minutes or until vegetables are tender.

Serving Suggestions

Ingredients

* 4-5 lbs broccoli
* 5 tbsp olive oil
* 1 1/2 tsp salt
* 1/2 tsp pepper
* 1 1/2 tsp garlic powder
Cooking Directions
1. Preheat oven to 425°.
2. Wash broccoli and dry extremely well (or don’t wash it and hope the heat kills any germs.)
3. Cut broccoli into florets.
4. Toss all ingredients together.
5. Spread the broccoli evenly on a cookie sheet.
6. Roast in the oven for 20-25 minutes, or until the tips of the broccoli are browned