Name: Roasted Vegetables with Gremolata
Total time: 1 h 5 min
Ingredients: 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch pieces; 2 tablespoons olive oil, divided; ½ teaspoon salt, divided; ½ medium head cauliflower, trimmed and cut into 1/2-inch slices (1 3/4 cups); 1/2 medium bunch broccoli, trimmed and cut into 1/2-inch slices (1 1/2 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; 1 large clove garlic, minced; ½ teaspoon ground pepper; ½ teaspoon finely shredded orange peel; 2 tablespoons chopped fresh parsley; 2 tablespoons thinly sliced scallions; 2 tablespoons chopped sun-dried tomatoes (not oil-packed); 2 tablespoons sliced almonds, toasted

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Roasted Vegetables with Gremolata

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.

Diabetic Living Magazine

active:

25 mins

total:

1 hr 5 mins

Servings:

8

Directions

Step 1
Preheat oven to 375 degrees F.

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Step 2
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.
Step 3
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.
Step 4
For gremolata, stir together parsley, scallions, sun-dried tomatoes, and almonds in another bowl.
Step 5
Add the lemon juice mixture to the roasted vegetables; toss to coat. Transfer to a serving dish; sprinkle with the gremolata.

Nutrition Facts

Serving Size:

3/4 cup

Per Serving:

100 calories; protein 2.5g; carbohydrates 15.2g; dietary fiber 3.4g; sugars 5.6g; fat 4.3g; saturated fat 0.6g; vitamin a iu 8362.3IU; vitamin c 74mg; folate 65.5mcg; calcium 58.4mg; iron 1.1mg; magnesium 42.3mg; potassium 516.2mg; sodium 181.7mg.

Exchanges:

1 starch, 1/2 fat, 1/2 vegetable

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Roasted Vegetables with Gremolata

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