Simple Greek Roasted Vegetables with Oil and Lemon
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Oil and lemon is a classic dressing in Greek cuisine. It can be made with just oil and lemon, or the dressing can be made with Greek herbs like oregano. It tastes great on just about anything, including meat, fish, and even vegetables. This roasted vegetable dish is simple to prepare and is finished with the oil and lemon dressing.
Simple Greek Roasted Vegetables with Oil and Lemon Ingredients:
- Vegetables for roasting, such as asparagus, zucchini, green beans, carrots, other root vegetables, potatoes, onions, Brussels sprouts, bell peppers, etc cetera
- 1 recipe ladolemo (oil and lemon dressing)
How to Make Greek Roasted Vegetables with Oil and Lemon:
Preheat oven to 425 Degrees Fahrenheit. Spray a baking dish with nonstick cooking spray or brush with olive oil.
Place the vegetables you will be using in a bowl.
Prepare the oil and lemon dressing according to the recipe instructions.
Toss about 1/3 of the oil and lemon mixture into the vegetables. Reserve the rest to garnish over the finished, roasted vegetables.
Arrange the vegetables in a single layer on the baking dish.
Place the pan in the center of the oven. Roast until the vegetables are golden brown. This should take about 25-30 minutes.
Remove from the pan and drizzle more of the dressing over the vegetables. Place the rest of the oil and lemon dressing in a serving dish so that people can add more if they want.
**Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by GreekBoston.com