Vegetable Bake with Gremolata

"Roasted veggies can be anything but boring when you play with colour and add a delicious topping like this gremolata made with parsley, garlic and lemon zest! Had fun creating this recipe for @bravotopchef IG"
-- @thenonchalantcook
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  • Recipe Card

Recipe Card


  • 3 each zucchinis
  • 2 each purple carrots
  • 2 each yellow carrots
  • 1 each purple sweet potato
  • 1/2 pound baby purple potatoes
  • 2 each graffiti eggplant (or Italian eggplant)
  • 4 each golden beets
  • 1/2 each butternut squash
  • 2 each red bell peppers
  • 6 ounces cherry tomatoes
  • 1/3 cup olive oil
  • Salt and pepper to taste
  • 1/4 cup flat leaf parsley
  • 2 each cloves garlic


  • Step 1

    Preheat the oven to 400℉ and prepare a baking sheet. Set aside.

  • Step 2

    Cut the veggies into bite size pieces and divide by color.

  • Step 3

    In a medium bowl, toss together the cut beets, squash, zucchini, eggplant, tomato and red bell pepper with half of the olive oil. Season with a pinch of salt and pepper and arrange on a baking sheet.

  • Step 4

    In the same bowl, toss the purple veggies with the rest of the olive oil, season with salt and pepper and arrange in the pan.

  • Step 5

    Roast the veggies for 1 hour. Halfway through baking, remove the pan from the oven and use a spatula to carefully turn the veggies.

  • Step 6

    Return the pan to the oven and roast for an additional 30 minutes or until the sweet potatoes are fork tender.

  • Step 7

    To prepare the gremolatta, finely chop the parsley and garlic (separately) and place in a small bowl.

  • Step 8

    Zest 1 lemon and add to the parsley and garlic.

  • Step 9

    Mix well and set aside.

  • Step 10

    When the veggies are ready, remove from the oven, arrange on a platter and sprinkle the gremolat​a over them.