This one-pan roasted vegetable dish basically goes with anything. There’s little prep or cooking time and what you end up with is a colorful dish of delicious vegetables, amp’d up with a zesty, fresh dill pistou. If you should have any left over, it’s even better the next day. Chopped up a little smaller, the vegetables add to a hearty veggie wrap you can add hummus and micro greens too. OR top a crusty focaccia bread with the chopped roasted vegetables, a drizzle of good olive oil and crumbled goat cheese. Good ways to reimagine your leftovers!
Makes 4-6 portions
INGREDIENTS
- 1 large leek, washed, green tops removed, white ends sliced 1/3″ thick
- 10-12 small purple potatoes, washed and quartered or halved (depending on size)
- 3 C cauliflower florets
- 2 C broccoli florets
- 2 onions, cut in 1/8’s
- 6-8 whole cloves fresh garlic, peeled and smashed, plus more for pistou
- 2 T Extra Virgin Olive Oil, plus more for lemon dill pistou
- 1/2 tsp Kosher salt, plus more for pistou
- 1/2 tsp black pepper
- 1/2 C fresh organic dill, stems removed
- 1/4 C fresh organic Italian parsley, stems removed
- 1 shallot, chopped
- 2 whole cloves fresh garlic, peeled and smashed
- 1/4 C fresh lemon juice
- 1/2 tsp lemon zest
- 1/3 C Extra Virgin Olive Oil
- pinch of salt and pepper
- 6 – 8 lemon slices (optional)
- 6-8 dill sprigs
Preheat oven to 400°.
Chop all your vegetables so they are a similar size. On a parchment lined sheet pan, toss vegetables, onions and garlic cloves with olive oil, salt and pepper. Spread out on sheet pan so they are not overlapping and roast in oven for 12 minutes. Pull out and give vegetables a little toss and then back in the oven for another 10 to 12 minutes. Watch to make sure vegetables are not getting over cooked and there’s no burning. They should have a bite and not end up being mushy.
While vegetables are roasting you can make your dill pistou. This can be made 8 – 12 hours ahead and in fact is more flavorful if you do. In a blender add dill, parsley, shallot, garlic, lemon juice, zest and olive oil. Blend for 1-2 minutes until completely smooth and incorporated. Season with salt and pepper and blend again. Set aside until vegetables are done.
Remove cooked vegetables onto a platter. Drizzle with Dill Pistou and additional garnishes such as dill sprigs, chopped parsley and lemon slices. This is a great side to grilled meats, roasted fish or simple pasta dishes.