Mediterranean Roasted Vegetables

I had the brilliant idea of using the marinade recipe for my brined garlic lemon shrimp on vegetables. I tried it and WOW! Incredible.These veggies are a treat!

And I have also been using the marinade for all kinds of dishes. I recently tossed raw shrimp with the marinade and put the mixture on a piece of foil and cooked the shrimp on a campfire. Soooooo goooood!

Mediterranean Roasted Vegetables

1 1/2 pounds broccoli florets, cauliflower florets or halved brussels sprouts

Marinade:

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian parsley (if you don’t have this don’t worry, it will still be good without)
2 teaspoons dried oregano
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flake, or more for spicier

Mix together marinade ingredients in a large bowl. Add your vegetables and toss well to coat the outside of all the vegetable pieces.

Pour the vegetables onto a foil lined large rimmed baking sheet and bake at 425 about 20-25 minutes or until done to your liking. Time will vary based on your vegetable choice and size.

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