Easy. Light. Perfect for summer.
I love roasted veggies as a rule, I just think the roasting brings out a fantastic flavor. I decided to try and spice things up with a little lemon and loved the results!
I used broccoli and yellow squash but this could really be done with any vegetables you like! The recipe made about 4 servings, but it could certainly be adjusted up or down as needed!
Lemon Roasted Vegetables
4 cups chopped vegetables
Juice / rind of 1 lemon
1/2 tsp. sea salt
1 tbsp extra virgin olive oil
1/8 tsp. black pepper
Preheat oven to 425.
In a large bowl, combine vegetables, lemon juice, rind, sea salt, pepper, and olive oil. Stir to combine.
Place in a single layer on a baking sheet. Roast for 10 minutes. Take out and stir vegetables, and continue cooking for 15 minutes (keep an eye, if you like them a little less done!).