Oven Roasted Spring Vegetables with Gremolata
Fresh spring veggies roasted to perfection with a zesty gremolata topping—light, flavorful, and perfect for transitioning to salad season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christinacooks.com.
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
- grated zest of 2 lemons
- 1 small bunch fresh flatleaf parsley, stems trimmed, finely minced
- 6-7 red radishes, quartered
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