Sue Mallick with Food City presents a fresh recipe for lemon roasted vegetables at Food City’s Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details.
2 tbsp olive oil; 1 tbsp fresh lemon juice; 1 tsp minced garlic; 1 red pepper cut into 1 inch pieces; 1 yellow squash cut the same; 1 zuchinni cut the same; 1 tbsp fresh basil, chopped; 1/3 cup toasted sliced almonds
Stir olive oil, lemon juice, garlic and salt in a large bowl, add vegetables and toss to coat. Place in single layer in a foil-lined baking pan. Bake at 400 for 10 minutes, stir veggies and bake 10 minutes longer. Place in a large serving dish, sprinkle with basil and almonds.
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