J. Lohr | Roasted Vegetables with Preserved Lemon

Name: J. Lohr | Roasted Vegetables with Preserved Lemon
Ingredients: 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

www.jlohr.com

Elevate your dinner with our Roasted Seasonal Vegetables! Mixed veggies tossed in olive oil, rosemary, and preserved lemon, roasted to caramelized…

Keywords

vegetables
large
sheet
tender
oliveoil
parsleymixture
chopped
salt
well.drizzle
estates
riverstone
combine
cooking
seasonal
rosemary

View full recipe on www.jlohr.com

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Ingredients

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