This Roasted Vegetables with Gremolata is a delicious vegetarian dish with an Italian twist. The roasted vegetables are topped with a herby, zesty mixture called gremolata, which is typically served in Italy with Milanese style dishes.
To make this recipe, start by placing squash in a baking pan and roasting in the oven for 20 minutes. Add cauliflower, broccoli, and bell pepper and continue to roast until the vegetables are tender. Combine 1 tablespoon of oil with lemon juice, orange juice concentrate, garlic, ground pepper, orange peel, and salt in a small bowl. To make the gremolata, mix parsley, scallions, sun-dried tomatoes, and almonds in another bowl and add the lemon juice mixture to the roasted vegetables. Toss to coat and transfer to a serving dish. Sprinkle with gremolata.
To make the Roasted Vegetables with Gremolata, you will need the following ingredients:
Preheat the oven to 375 °F.
Place squash pieces in a large shallow baking pan and drizzle with 1 tablespoon of olive oil. Season with ¼ teaspoon of salt and place the baking pan in the oven to roast for 20 minutes.
Place ½ a medium cauliflower, broccoli, and 1 cup of bell pepper in the pan and toss to coat. Return the pan to the oven and roast, uncovered for 20 - 25 minutes until the vegetables are tender.
Combine the remaining 1 tablespoon of oil, 2 tablespoons each of lemon juice, orange juice concentrate, 1 minced clove of garlic, ½ teaspoon each of ground pepper and orange peel, and the remaining ¼ teaspoon of salt in a small bowl. Set the dressing aside.
Stir together 2 tablespoons each of chopped parsley, thinly sliced scallions, chopped sun-dried tomatoes, and toasted almonds in another bowl.
Drizzle the lemon juice mixture over the roasted vegetables and toss to coat.
Transfer the veggies to your favorite serving dish and sprinkle with the gremolata.
You will love this vegetarian Roasted Vegetables with Gremolata recipe. It is super simple to make and tastes deliciously fresh! Remember to tag #cookmerecipes if you try this recipe!
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