Roasted Vegetables with Lemon Breadcrumbs

Great

% Daily Values based on a 2,000 calorie diet

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.