Roasted Vegetables with Gremolata

delicious citrusy vegetables
Delicious citrusy vegetables
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For roasted vegetables:
1 Butternut squash medium , peeled, seeded, and cut into ½-inch pieces
2 tbsp Olive oil divided
½ tsp Salt divided
½ head , (1¾ cups) Cauliflower medium, trimmed and cut into ½-inch slices
½ bunch, (1½ cups) Broccoli medium, trimmed and cut into ½-inch
1 cup Red bell pepper seeded and cut into bite-size strips , 1 large
2 tbsp Lemon juice
2 tbsp Orange juice frozen concentrate, thawed
1 clove Garlic large, minced
½ tsp Ground pepper
½ tsp Grated orange peel finely shredded
For gremolata:
2 tbsp Parsley chopped fresh
2 tbsp Scallions thinly sliced
2 tbsp Sun-dried tomatoes chopped, not oil-packed
2 tbsp Almonds sliced, toasted

Nutritional information

  • For roasted vegetables:

  • For gremolata:

Roasted Vegetables with Gremolata


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:

Ingridiens for Roasted Vegetables with Gremolata

Steps to make Roasted Vegetables with Gremolata


Heat oven


Preheat the oven to 375 °F.


Roast squash


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.


Add cauliflower, broccoli and bell pepper


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.


Make dressing


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.


Make gremolata


Stir together 2 tablespoons each of chopped parsley, thinly sliced scallions, chopped sun-dried tomatoes, and toasted almonds in another bowl.


Coat vegetables with dressing


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!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Delicious healthy lunch! Thanks!

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