Roasted Mediterranean Vegetables With Grapefruit Gremolata
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
62
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Balsamic Vinegar1 cup
Parsley (chopped fresh)1 tbsp
Grapefruit (grated peel)2 tsps
Garlic (minced)Directions:
1
Preheat oven to 475°F
2
Place first 5 ingredients in large bowl
3
Add drained artichoke hearts, 1/4 cup reserved artichoke liquid, and balsamic vinegar
4
Season with salt and pepper; toss well
5
Arrange vegetables in roasting pan
6
Roast until tender, stirring occasionally, about 30 minutes
7
Combine parsley, grapefruit peel, and garlic in medium bowl
8
Season gremolata to taste with salt and pepper
9
Transfer roasted vegetables to platter, sprinkle with gremolata, and serve
10
Preheat oven to 475°F
11
Place first 5 ingredients in large bowl
12
Add drained artichoke hearts, 1/4 cup reserved artichoke liquid, and balsamic vinegar
13
Season with salt and pepper; toss well
14
Arrange vegetables in roasting pan
15
Roast until tender, stirring occasionally, about 30 minutes
16
Combine parsley, grapefruit peel, and garlic in medium bowl
17
Season gremolata to taste with salt and pepper
18
Transfer roasted vegetables to platter, sprinkle with gremolata, and serve