Italian-roasted Vegetables Recipe | myfoodbook | Mediterranean side dish
These delicious, no-fuss Mediterranean roasted vegetables team well with lamb, fish and chicken.
Keywords
- italian oven-roast vegetables
- roast vegetable side dish
- mediterranean roast vegetables
- italian vegetable side dish
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Microplane
- Spoon
- Serving platter
Ingredients
- 5 garlic cloves, peeled
- 1 red onion, cut into thick wedges
- 2 red capsicums, deseeded and cut lengthways into eighths
- 4 medium zucchini, trimmed and cut into 5cm lengths
- 1 fennel bulb, trimmed and cut into thick wedges lengthways
- ¼ cup olive oil
- 500g truss cherry tomatoes
- ¼ cup flat-leaf parsley leaves, roughly chopped
- 2 tsp finely grated lemon rind
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