Ingredients with Measurements:
- 1 large zucchini, sliced into rounds
- 1 large yellow squash, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 red onion, sliced into wedges
- 1/4 cup Lemonette dressing
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, whisk together the Lemonette dressing, olive oil, salt, black pepper, and garlic powder.
3. Add the sliced zucchini, yellow squash, red bell pepper, yellow bell pepper, and red onion to the mixing bowl and toss to coat the vegetables evenly with the dressing mixture.
4. Spread the vegetables out in a single layer on a baking sheet.
5. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
6. Remove the baking sheet from the oven and let the roasted vegetables cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 14g
Protein: 3g
Sodium: 590mg
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- You can use any type of squash or bell pepper that you prefer.
- If you don't have Lemonette dressing, you can use any other type of vinaigrette or citrus-based dressing.
Variations:
- Add some sliced mushrooms or cherry tomatoes to the mix.
- Sprinkle some grated Parmesan cheese over the roasted vegetables before serving.
- Use the roasted vegetables as a topping for a salad or pizza.
Tips and tricks:
- Make sure to slice the vegetables into similar-sized pieces so that they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- If you want the vegetables to be more caramelized, broil them for the last 2-3 minutes of cooking.
Storage instructions:
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the roasted vegetables, place them on a baking sheet and heat them in a 350°F (180°C) oven for 10-15 minutes, or until they are heated through.
Presentation ideas:
Serve the roasted vegetables on a platter or in a bowl, garnished with fresh herbs or lemon zest.
Garnishes:
Fresh herbs, such as parsley or basil, or lemon zest.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
Serve the roasted vegetables with a side of rice or quinoa.
Troubleshooting advice:
If the vegetables are not browning as much as you would like, try increasing the oven temperature or broiling them for the last few minutes of cooking.
Food safety advice:
Make sure to wash all of the vegetables thoroughly before slicing them.
Food history:
Roasting vegetables is a popular cooking method that has been used for centuries. It is a great way to bring out the natural sweetness and flavor of vegetables.
Flavor profiles:
The Lemonette dressing adds a tangy and citrusy flavor to the roasted vegetables, while the garlic powder and black pepper add some savory notes.
Serving suggestions:
Serve the roasted vegetables as a side dish for a summer barbecue or as a light lunch or dinner.
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