Oven-Roasted Veggies with Mixed Nut Crumble

Name: Oven-Roasted Veggies with Mixed Nut Crumble
Ingredients: 2 medium fennel bulbs, white parts only; 1 cup quartered mushrooms; 2 small zucchini, cut into ½ inch slices; ½ cup sliced basil, separated; 1 lemon, sliced; 6 Roma tomatoes, quartered lengthways (or a small tub cherry tomatoes, halved); 2 tablespoons extra-virgin olive oil; Salt; freshly ground pepper; 1 cup roughly chopped nuts of choice – almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and/or walnuts; ½ cup parmesan cheese

nuthealth.org

An easy and healthy side dish with lots of variations.

View full recipe on nuthealth.org

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 nuthealth.org.

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Ingredients

2 medium fennel bulbs, white parts only
1 cup quartered mushrooms
2 small zucchini, cut into ½ inch slices
½ cup sliced basil, separated
1 lemon, sliced
6 Roma tomatoes, quartered lengthways (or a small tub cherry tomatoes, halved)
2 tablespoons extra-virgin olive oil
Salt
freshly ground pepper
1 cup roughly chopped nuts of choice – almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and/or walnuts
½ cup parmesan cheese