Tuesday, June 30, 2015

Lemon Roasted Vegetables

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!).

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