Roasted Vegetables with Preserved Lemon
TIME 20 Min.
YIELD serves 4-6
PREHEAT oven to 425°F
3 lbs. mixed seasonal vegetables,
cut into large pieces
(zucchini, eggplant, fennel, sweet peppers, red onions, fingerlings, etc.)
- 3 tbsp. olive oil
- 1 tbsp. fresh rosemary, chopped
- Salt and freshly ground black pepper
- 1⁄4 cup Italian parsley, chopped
- 1 tbsp. diced preserved lemon
- 2 cloves garlic, finely minced
Place a large sheet tray in the oven to pre-heat.
In a large bowl, combine the vegetables, olive oil, rosemary, salt and pepper, and mix well.
Transfer the vegetables to the hot sheet tray. Arrange in a single layer so that the vegetables caramelize and don’t just steam in the oven. Place in the oven, and roast until the vegetables are tender, turning with a spatula after about 15 minutes.
While vegetables are cooking, mix together the parsley, lemon, and garlic.
When vegetables are tender, add parsley
mixture to the hot vegetables and mix well.
Drizzle with more olive oil and serve.
Pair with J. Lohr Estates Riverstone Chardonnay
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.