Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Drain 2 cans of young green jackfruit thoroughly, rinse under cold water, pat very dry with paper towels, and then shred or chop into bite-sized pieces.

3. 3

   In a large bowl, whisk together 3 tablespoons of extra virgin olive oil, 4 minced garlic cloves, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh oregano, 1 tablespoon of chopped fresh thyme, 2 tablespoons of lemon juice, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper to create the marinade.

4. 4

   Add the prepared jackfruit pieces, 1 large red onion cut into wedges, 1 large red bell pepper cut into strips, and 1 large yellow bell pepper cut into strips to the bowl with the marinade and toss everything until well coated.

5. 5

   Spread the marinated jackfruit and vegetables in a single layer onto the prepared baking sheet and roast for 20 minutes in the preheated oven.

6. 6

   Remove the baking sheet from the oven, add 1 cup of cherry tomatoes and 0.5 cup of vegetable broth to the mixture, gently toss, and return to the oven for another 20-25 minutes, or until the jackfruit is tender and lightly browned.

7. 7

   Serve the Giacafrutto Arrosto immediately, perhaps with a final drizzle of 1 tablespoon of extra virgin olive oil or a sprinkle of fresh parsley for garnish.