Pan Roasted Zucchini With Fresh Herb Gremolata Recipes

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

PAN-ROASTED ZUCCHINI WITH CILANTRO-MINT GREMOLATA

Steps:

• Put zucchini, cut sides up, on a plate and sprinkle lightly with salt. Set aside for 15 to 20 minutes.
• Put cilantro in a small bowl with mint, garlic, lemon zest, and salt and pepper to taste. Toss with fingertips to evenly disperse; set aside.
• Pour olive oil in a sauté pan large enough to hold zucchini in a single layer. Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low. Add zucchini to pan, cut sides down, and cook until they are slightly soft but still hold their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.
• Arrange zucchini on serving plate, browned sides up. Serve warm or at room temperature. Just before serving toss bread crumbs with cilantro-mint mixture and scatter over zucchini. Drizzle with additional extra virgin olive oil, if desired.

PAN-ROASTED ZUCCHINI WITH FRESH HERB GREMOLATA

Steps:

• Put the mint in a small bowl and add the cilantro, garlic, lemon zest and salt to taste. Add pepper to taste and toss with your fingertips, ensuring that the lemon zest and garlic are evenly dispersed. Set aside.
• Put the zucchini, cut side up, on a plate and sprinkle with 1/4 teaspoon salt. Set aside for 15 to 20 minutes.
• PAN METHOD: Pour olive oil into a saute pan large enough to hold the zucchini in a single layer. (Or cook zucchini in two batches.) Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low heat. Add zucchini to the pan, cut side down, and cook until they are slightly soft but still holding their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.
• GRILL METHOD: With your hands, coat the zucchini thoroughly on all sides with olive oil. Grill over medium-high heat for about 5-6 minutes total, flipping midway, until slightly soft and light golden in color.
• Arrange the zucchini on a serving plate, cut side up. Serve while still warm or let cool to room temperature. Just before serving, toss the bread crumbs with the cilantro mint gremolata and scatter it over the zucchini.

ROASTED ZUCCHINI WITH GARLIC

Steps:

• Wash and trim ends of zucchini.
• Slice zucchini lengthwise and then into 1-inch pieces.
• Slightly crush and peel all the cloves of garlic.
• Mix zucchini, garlic and remaining ingredients in a large bowl.
• Lay evenly onto a foil lined pan.
• Bake uncovered at 425°F for about 60 minutes or until tender and browned, turning once after first 30 minutes.

ROASTED MEDITERRANEAN VEGETABLES WITH GRAPEFRUIT GREMOLATA

Steps:

• Preheat oven to 475°F. Place first 5 ingredients in large bowl. Add drained artichoke hearts, 1/4 cup reserved artichoke liquid, and balsamic vinegar. Season with salt and pepper; toss well. Arrange vegetables in roasting pan. Roast until tender, stirring occasionally, about 30 minutes.
• Combine parsley, grapefruit peel, and garlic in medium bowl. Season gremolata to taste with salt and pepper. Transfer roasted vegetables to platter, sprinkle with gremolata, and serve.

ROASTED VEGETABLES WITH GREMOLATA

Steps:

• Place the potatoes, parsnips and shallots in a greased shallow roasting pan. Drizzle with 4 tablespoons oil; sprinkle with salt and pepper. Bake at 425° for 45-50 minutes or until tender, stirring occasionally. Drizzle with lemon juice and remaining oil., For gremolata, place walnuts in a food processor; cover and process until coarsely ground. Transfer to a small bowl; stir in the cheese, parsley, lemon zest and juice, oil, garlic and nutmeg. Sprinkle over vegetables. Serve warm.

MIXED-HERB GREMOLATA

Steps:

• Mix all ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Chill.