"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"
Vegetable Bake with Gremolata
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ingredients
- 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
Method
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 gremolata over them.