Roasted Vegetables with Gremolata
Preheat oven to 375 degrees F.Advertisement
To prepare vegetables, place squash in a large shallow baking pan. Drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Bake, uncovered, for 20 minutes. Add cauliflower, broccoli, and bell pepper; toss to coat. Bake, uncovered, 20 to 25 minutes more or until the vegetables are tender.
Meanwhile, whisk together the remaining 1 tablespoon oil, the lemon juice, orange juice concentrate, garlic, ground pepper, orange peel, and the remaining 1/4 teaspoon salt in a small bowl; set aside.
For gremolata, stir together parsley, scallions, sun-dried tomatoes, and almonds in another bowl.
Add the lemon juice mixture to the roasted vegetables; toss to coat. Transfer to a serving dish; sprinkle with the gremolata.
1 starch, 1/2 fat, 1/2 vegetable