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Roasted Vegetables with Gremolata
1 h 5 m
Diabetic Living Magazine
“Roasted vegetables are an easy side dish as they give you time to prepare the rest of your meal while they roast in the oven. This recipe is tossed with a citrusy dressing and then sprinkled with a fragrant gremolata of parsley, scallions, sun-dried tomatoes, and toasted almonds. There's so much flavor in this dish that it works best with something simple like grilled fish or chicken.”
1 medium butternut squash, peeled, seeded, and cut into ½-inch pieces
2 tablespoons olive oil, divided
½ teaspoon salt, divided
½ medium head cauliflower, trimmed and cut into ½-inch slices (1¾ cups)
½ medium bunch broccoli, trimmed and cut into ½-inch slices (1½ cups)
1 cup red bell pepper, seeded and cut into bite-size strips (1 large)
2 tablespoons lemon juice
2 tablespoons frozen orange juice concentrate, thawed
2To prepare vegetables, place squash in a large shallow baking pan. Drizzle with 1 tablespoon oil and sprinkle with ¼ 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.
3Meanwhile, whisk together the remaining 1 tablespoon oil, the lemon juice, orange juice concentrate, garlic, ground pepper, orange peel, and the remaining ¼ teaspoon salt in a small bowl; set aside.
4For gremolata, stir together parsley, scallions, sun-dried tomatoes, and almonds in another bowl.
5Add the lemon juice mixture to the roasted vegetables; toss to coat. Transfer to a serving dish; sprinkle with the gremolata.