Roasted Mediterranean Vegetables With Grapefruit Gremolata Recipes

ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat oven to 425°F.
• Prepare a shallow roasting dish with nonstick cooking spray.
• Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
• Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
• Drizzle sauce over the mixed vegetables and toss to coat.
• Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

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.

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 ROOT VEGETABLES WITH GREMOLATA

Steps:

• For the roasted vegetables: Put 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut the parsnips, squash and beets into 1 1/2-inch pieces and put in a large bowl. Cut the onion through the stem into chunky pieces and add to the bowl along with the carrots and garlic. Add the olive oil, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
• Carefully remove the hot baking sheets from the oven and brush or drizzle with olive oil. Divide the vegetables between the baking sheets, spreading them out to assure they don't steam while roasting. Roast the vegetables, stirring occasionally, until tender and golden brown, 45 minutes to 1 hour.
• For the gremolata: Meanwhile, combine the mint, parsley, olive oil and lemon zest and juice in a small bowl. Season with salt and pepper.
• Transfer the vegetables to a serving platter and drizzle with the gremolata.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
• Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

GRAPEFRUIT-GREMOLATA SALMON

Steps:

• Preheat broiler. Finely grate enough peel from grapefruit to measure 2 tablespoons. In a small bowl, mix parsley, garlic and grapefruit peel., Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange sections in a single layer on one half of a foil-lined 15x10x1-in. baking pan. Sprinkle with 1 tablespoon brown sugar., Place salmon on remaining half of pan. Mix cumin seeds, salt, pepper and remaining brown sugar; sprinkle over salmon., Broil 3-4 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork and grapefruit is lightly browned. Sprinkle salmon with parsley mixture; serve with grapefruit.