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Oven Roasted Spring Vegetables with Gremolata

The epitome of spring, these tender vegetables are the perfect side dish.

1 small leek, split lengthwise, rinsed free of dirt, 1-inch pieces
2 cups baby zucchini, trimmed, left whole
2 cups baby patty pan squash, trimmed, left whole
2 cups baby carrots, left whole
extra virgin olive oil
sea salt
grated zest of 2 lemons
1 small bunch parsley, stems trimmed, finely minced
sea salt
6-7 red radishes, quartered

Preheat oven to 375 degrees.

Combine all the vegetables in a large mixing bowl. Drizzle generously with olive oil and sprinkle lightly with salt. Toss gently to coat the vegetables. Transfer to a shallow baking sheet and spread evenly, trying to avoid overlap. Bake, uncovered, stirring occasionally, until the vegetables are tender and browned, 40-45 minutes.

While the vegetables are cooking, make the gremolata. Simply mix the lemon zest with the parsley, stirring in salt to suit your taste. When the vegetables are ready, simply stir the gremolata through them and transfer to a serving platter. Serve hot, garnished with radish quarters. Makes 4-6 servings.


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