Ingredientes para Roasted Vegetables Plate With Cilantro Parsley Dressing
- Aubergines
- Zucchini
- Bell Peppers
- 1 cup packed cilantro leaves
- 1/2 cup packed parsley leaves
- Garlic Cloves
- 1 tablespoon lemon juice
- 1/4 cup olive oil, plus more as needed
- Salt And Pepper
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Cómo preparar Roasted Vegetables Plate With Cilantro Parsley Dressing
- **Make the Cilantro-Parsley Dressing:** Combine 1 cup packed cilantro leaves, 1/2 cup packed parsley leaves, 1/4 cup grated Parmesan cheese, 1/4 cup olive oil, 2 cloves garlic (minced), 1 tablespoon lemon juice, and a pinch of salt and pepper in a blender.
- Blend until smooth. Add more olive oil, 1 tablespoon at a time, if needed to reach desired consistency.
- Taste and adjust seasoning as needed. Blend again to incorporate.
- Transfer to an airtight jar and refrigerate until ready to use. Shake well before serving.
- **Prepare the Vegetables:** Preheat your oven's broiler. Chop your chosen vegetables (see ingredient list) into 1/2-inch thick pieces.
- **Roast the Vegetables:** Arrange vegetables in a single layer on baking sheets. Broil for 8-12 minutes per side, or until tender and slightly charred, rotating baking sheets halfway through. You may need to broil in batches depending on the amount of vegetables and the size of your baking sheet.
- **Assemble the Plate:** Arrange the roasted vegetables on a serving platter.
- Drizzle the cilantro-parsley dressing generously over the vegetables.
- Serve warm or cold. Garnish with extra cilantro or parsley, if desired. Serve with a side of grilled corn and a simple green salad (optional).
- **Optional:** Marinate chicken, shrimp, or fish in the dressing for at least 30 minutes (chicken may require longer). Grill or pan-fry until cooked through.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
33g
Fat
7g
Carbs
5g
