Best Roasted Vegetables Plate With Cilantro Parsley Dressing Recipes

ROASTED VEGETABLES PLATE WITH CILANTRO PARSLEY DRESSING

Roasted Vegetables Plate With Cilantro Parsley Dressing image

This plate looks wonderful and tastes heavenly. It's very easy and you can prepare this in advance. The dressing is mixed up like a pesto . You can use this dressing as well as a marinade for grilled chicken breasts and served them with grilled corn and a simple green salad. Shrimp or a good firm fish will also work well, just reduce the marinading time to about 30 minutes or so. The marinade adds a lot of flavor to light and easy meals for busy, hot summer days.

Provided by Artandkitchen

Categories Peppers

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs aubergines
2 lbs zucchini
2 lbs bell peppers (red and yellow)
1 small bunch cilantro (about 1/3 cup packed fresh cilantro leaves)
1 small bunch parsley (about 1/3 cup packed fresh parsley leaves)
3 large garlic cloves
4 tablespoons lemon juice
1/3 cup olive oil (or more if necesssary)
salt and pepper

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.

Nutrition Facts : Calories 152.4, Fat 9.8, SaturatedFat 1.4, Sodium 15.3, Carbohydrate 16.2, Fiber 7, Sugar 8.4, Protein 3.6

ROASTED VEGGIE PLATTER

Roasted Veggie Platter image

"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2-inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
1/4 cup prepared Italian salad dressing
1/4 teaspoon each dried basil, thyme and rosemary, crushed

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.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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