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Roasted Summer Squashes with Caper Gremolata

July 18, 2020 By Liz

Print Recipe
Roasted Summer Squashes with Caper Gremolata
Eating fresh, whole food from our own garden is my favorite part of summer, especially when the early summer rains bring a delicious bounty of squash, cucumbers, tomatoes, and peppers. Summer Squash is one of the healthiest foods in plentiful supply over the summer. It is rich in antioxidants such as alpha-carotene and beta-carotene. It also contains lutein, zeaxanthin, and beta-cryptoxanthin, important for overall health. It is very low-glycemic and the skin contains an unusual amount of pectin—a unique polysaccharide that is being linked in repeated animal studies to protection against diabetes and better regulation of insulin. It is also a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium, and Manganese. And it tastes great! One of my favorite ways to prepare Summer Squash is to quickly saute slices with Vidalia onions using either olive oil or butter. Then I add sea salt and fresh dill. But sometimes we get tired of eating it that way. Here is another quick and easy recipe I use.
Servings
servings
Ingredients
Gremolata
  • 1/4 Cup Fresh Flat-Leaf Parsley, chopped
  • 1 tsp. Lemon Rind, grated
  • 2 Tbsp. Fresh Lemon Juice
  • 1 Tbsp. Capers
  • 2 tsp. Extra-Virgin Olive Oil
  • 1 clove Garlic - minced
Squash
  • 4 Cups Yellow Squash, cut in chunks
  • 3 Cups Baby Zucchini, cut in chunks
  • 1 Red Onion, coarsely chopped
  • 2 tsp. Extra-Virgin Olive Oil
  • 1/4 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper freshly ground optional
Servings
servings
Ingredients
Gremolata
  • 1/4 Cup Fresh Flat-Leaf Parsley, chopped
  • 1 tsp. Lemon Rind, grated
  • 2 Tbsp. Fresh Lemon Juice
  • 1 Tbsp. Capers
  • 2 tsp. Extra-Virgin Olive Oil
  • 1 clove Garlic - minced
Squash
  • 4 Cups Yellow Squash, cut in chunks
  • 3 Cups Baby Zucchini, cut in chunks
  • 1 Red Onion, coarsely chopped
  • 2 tsp. Extra-Virgin Olive Oil
  • 1/4 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper freshly ground optional
Instructions
  1. Preheat oven to 475°.
Gremolata
  1. For the Gremolata, combine first 6 ingredients in a small bowl. Set aside
Squash
  1. To prepare the squash, combine yellow squash, zucchini, onions and 2 teaspoons oil. Sprinkle with salt and pepper. Arrange all in a single layer on a jelly-roll pan. Bake at 475° for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes.
  2. Sprinkle gremolata over the squash. Serve immediately.

Filed Under: Recipes

Roasted Autumn Vegetables with Cilantro Sauce

October 31, 2018 By Liz

Print Recipe
Roasted Autumn Vegetables with Cilantro Sauce
A yummy delightful dish... roasting veggies is so easy...and the cilantro sauce is a perfect pairing. Choose whatever veggies you like...this recipe is very flexible. Cilantro is also known as coriander and Chinese Parsley. It is widely used in Latin and Indian dishes. It is very effective for clearing out heavy metals. When used fresh and uncooked, it is an effective digestive aid, perfect for the Fall Season (warm, grounding and yummy).
Roasted Autumn Vegetables with Cilantro Sauce
Servings
servings
Ingredients
Vegetables
  • 1 Red Bell Pepper cut into bite-size pieces
  • 1 Butternut or Acorn Squash peeled, seeded and cut into bite-size pieces
  • 2 Zucchini cut diagonally into bite-size pieces
  • 1 Fennel Bulb bite-size chunks
  • 2 Parsnips peeled and cut into bite-size chunks
  • 1 Onion peeled and cut into chunks
  • 2 Tbsp Basil - fresh chopped
  • 4 Tbsp Extra-Virgin Olive Oil
  • 2 Tbsp Fennel Seeds ground
  • Juice of 1 Lime
  • Salt and Pepper
Cilantro Sauce
  • 1 Cup Cilantro - fresh chopped
  • 1 Date pitted
  • 2 Tsp Ginger - fresh grated
  • 2-3 Tbsp Extra-Virgin Olive Oil
  • Juice of 1 Lemon
  • 2 Tbsp Plain Yogurt
  • 1 Tsp Maple Syrup (optional)
  • Salt and Pepper to taste
Servings
servings
Ingredients
Vegetables
  • 1 Red Bell Pepper cut into bite-size pieces
  • 1 Butternut or Acorn Squash peeled, seeded and cut into bite-size pieces
  • 2 Zucchini cut diagonally into bite-size pieces
  • 1 Fennel Bulb bite-size chunks
  • 2 Parsnips peeled and cut into bite-size chunks
  • 1 Onion peeled and cut into chunks
  • 2 Tbsp Basil - fresh chopped
  • 4 Tbsp Extra-Virgin Olive Oil
  • 2 Tbsp Fennel Seeds ground
  • Juice of 1 Lime
  • Salt and Pepper
Cilantro Sauce
  • 1 Cup Cilantro - fresh chopped
  • 1 Date pitted
  • 2 Tsp Ginger - fresh grated
  • 2-3 Tbsp Extra-Virgin Olive Oil
  • Juice of 1 Lemon
  • 2 Tbsp Plain Yogurt
  • 1 Tsp Maple Syrup (optional)
  • Salt and Pepper to taste
Roasted Autumn Vegetables with Cilantro Sauce
Instructions
Vegetables
  1. Preheat oven to 350° F
  2. Steam Fennel for 10 minutes while you cut up the other veggies
  3. In a baking dish spread bell peppers, squash, zucchini, fennel, and parsnips
  4. Sprinkle with olive oil, fennel seeds, basil, lime juice, salt and pepper to taste. Toss well
  5. Bake until the vegetables are soft and begin to caramelize, 45 - 55 minutes.
  6. Remove veggies from oven and serve hot with Cilantro Sauce... or plain. They are delicious either way.
Cilantro Sause
  1. Put all ingredients in a food processor or blender. Blend until smooth.

Filed Under: Recipes

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