Roasted Vegetables Plate With Cilantro Parsley Dressing Recipes

Steps:

• Make the yogurt sauce by combining the yogurt, cilantro, lime juice, garlic, hot sauce, salt and pepper in a bowl. Refrigerate until you need it.
• Brush the sliced zucchini, yellow squash, eggplant, onions and mushrooms with olive oil and sprinkle with salt and pepper. Grill in batches until soft and tender, about 4 minutes per side.
• Arrange the grilled veggies on a platter and serve with the sauce

Steps:

• Pulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside.
• Wipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve.
• Toss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the chile salt and cilantro crema.

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Steps:

• Using your steel knife in the food processor mix garlic and salt; process until it is a paste.
• Add cilantro and parsley; process to a fine mince.
• Add vinegar; process for 10 seconds.
• Add oil in a slow steady stream with the processor on.
• Add hot pepper sauce (to match your taste) and a pinch of sugar.
• Chill the dressing for several hours in a glass jar; shake to combine before using.

Steps:

• Toss all ingredients for dreessing into a blender.
• You can always add some more olive oil to thin it out if needed. Blend until smooth.
• Taste, adjust seasoning, and re-blend as needed.
• Transfer to an airtight jar and store in the refrigerator until ready to use. Remember to shake well before each use.
• Cut you vegetables in 1/2 inch thick pieces.
• You will have to grill the vegetables in 3 portions (each kind separate).
• Place your fist vegetable kind on the baking tray and broil until roasted (we needed about 15 minutes for each kind).
• Place your vegetable kind on the serving plate.
• Grill the second vegetable kind and then place it on the serving plate.
• Repeat with the third kind.
• Brush the dressing on the vegetables. Place the remaing dressing in a nice cup on the plate as well.
• Serve it warm or cold.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
• Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
• Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
• Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Steps:

• Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.