Mediterranean Vegetable Salad | Emeril Lagasse

A delicious medley of roasted vegetables bursting with Mediterranean flavors that can be served as a healthy side dish with whatever you have planned for dinner tonight or as a complete meal. You’ll savor every bite—guaranteed! MEDITERRANEAN VEGETABLE SALAD SERVES 6 3 lemons, halved 1 1/2 pounds baby artichokes 1 1/2 pounds small red bliss potatoes, quartered 1 large yellow onion, peeled and cut into 1-inch wedges 1/3 cup extra-virgin olive oil, plus more for drizzling 1 to 2 tablespoons finely chopped garlic 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup grape or cherry tomatoes 2 tablespoons chopped parsley 1/2 cup roughly chopped pitted Kalamata olives 1 tablespoon capers 1 tablespoon Herbes de Provence 1 scallion, thinly sliced, for garnish Fresh lavender sprigs, for garnish (optional) Preheat oven to 350 degrees F. Fill a large bowl with water. Juice 2 lemons into water and add lemon halves. Cut the stem end of each artichoke even with the bottom of the leaves. Using a paring kn