Roasted Vegetables with Gremolata

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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.
active:
25 mins
total:
1 hr 5 mins
Servings:
8
Roasted Vegetables with Gremolata

Ingredients

Roasted Vegetables
Gremolata

Directions

  • Preheat oven to 375 degrees F.

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  • 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.

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

© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 04/15/2021
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