Warm Brussels Sprout, Red Pepper & Zucchini Roast with Sicilian Vinaigrette

Automne 2017
food and drink

BY: Lucy Waverman

This roasted vegetable salad can serve as a main course for vegetarians along with the potato lasagna. Vary the vegetables if you want to; I like cauliflower and cipollini onions in the mix.

3 lbs (1.5 kg) Brussels sprouts, trimmed (and cut in half, if large)
6 medium zucchini, cut in 1 inch (2.5 cm) chunks, about 6 cups (1.5 L)
3 red peppers, cut in 1 inch (2.5 cm) chunks
⅓ cup (80 mL) olive oil
Salt and freshly ground pepper
¼ cup (60 mL) oregano sprigs, about 10 sprigs
¼ cup (60 mL) rosemary sprigs, about 6 sprigs
¼ cup (60 mL) parsley sprigs, about 10 sprigs

½ cup (125 mL) olive oil
3 tbsp (45 mL) lemon juice
2 tbsp (30 mL) chopped fresh oregano
1 tsp (5 mL) chopped garlic
Salt and freshly ground pepper

1. Preheat oven to 425°F (220°C).

2. Place Brussels sprouts, zucchini and red peppers in a large bowl. Toss with oil and season with salt and pepper.

3. Spread out on 2 baking sheets and scatter over oregano, rosemary and parsley sprigs. Roast for 20 to 30 minutes, tossing occasionally, or until vegetables are browned and tender.

4. For vinaigrette, combine oil, lemon juice, oregano and garlic in a food processor or using a hand blender. Process until blended. Season with salt and pepper.

5. Remove and discard herbs then toss vegetables with vinaigrette while hot. Transfer to a serving dish.

Serves 12

What to Serve