Roasted Vegetables with Lemon Breadcrumbs
100%
0
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
23
High
Nutrition per serving
Calories576.8 kcal (29%)
Total Fat41.6 g (59%)
Carbs47.1 g (18%)
Sugars17.2 g (19%)
Protein8.5 g (17%)
Sodium510.9 mg (26%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspbalsamic vinegar
½ cupextra virgin olive oil
3 tspbasil
finely chopped
3 tsporegano
chopped
3garlic cloves
smashed
2red onions
cut into disks
1green bell pepper
cut into 4 pieces lengthwise
2carrots
quartered lengthwise and cut in half again
3fennel bulbs
cut in half then quartered
3zucchini
cut into 1/3" thick rounds
3 Tbspextra virgin olive oil
1 cupbreadcrumbs
2zest of lemons
salt
to taste
pepper
to taste
Instructions
Step 1
1. Whisk the glaze and oil in a bowl. Stir in basil, oregano, and garlic. Season to taste with salt and pepper.
Step 2
2. Preheat the oven to 425°F. Toss the onions, bell pepper, carrots, fennel and zucchini into a bowl with the dressing and let sit for about 5 minutes.
Step 3
3. Toss vegetables once more, transfer into 2 different baking dishes and roast for about 15 to 20 minutes, or until the edges are golden brown.
Step 4
4. Mix breadcrumbs and lemon zest.
Step 5
5. Finish with olive oil and the lemon breadcrumbs.
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