Oven Roasted Spring Vegetables with Gremolata - Christina Cooks
Fresh spring veggies roasted to perfection with a zesty gremolata topping—light, flavorful, and perfect for transitioning to salad season.
Ingredients
- 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
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