Oven Roasted Spring Vegetables with Gremolata
With spring, we begin to think about lightening up our cooking to accommodate the warmer weather that is on the way. As we transition to salad season, we still need the warmth of oven-roasting for those chilly mornings and nights. This dish is perfect to take us out of winter doldrums to the fresh energy of spring.
Makes 3-4 servings
1 small leek, split lengthwise, rinsed free of dirt, 1-inch pieces
2 cups baby zucchini, trimmed, left whole
2 cups baby patty pan squash, trimmed, left whole
2 cups baby carrots, left whole
extra virgin olive oil
grated zest of 2 lemons
1 small bunch fresh flatleaf parsley, stems trimmed, finely minced
6-7 red radishes, quartered
Preheat oven to 375o.
Combine all the vegetables in a large mixing bowl. Drizzle generously with olive oil and sprinkle lightly with salt. Toss gently to coat the vegetables. Transfer to a shallow baking sheet and spread evenly, trying to avoid overlap. Bake, uncovered, stirring occasionally, until the vegetables are tender and browned, 40-45 minutes.
While the vegetables are cooking, make the gremolata. Simply mix the lemon zest with the parsley, stirring in salt to suit your taste.
When the vegetables are ready, simply stir the gremolata through them and transfer to a serving platter. Serve hot, garnished with radish quarters.