Mediterranean Roasted Spring Vegetables with Lemon Toast and Anchovy Butter地中海烤春菜配檸檬麵包同鹽漬魚醬油
A vibrant Mediterranean dish featuring roasted spring vegetables with a savory anchovy butter on crispy lemon toast. The vegetables are caramelized until tender, finished with fresh herbs and bright citrus notes.
01Ingredients
- 400g Fresh asparagus
- 300g Baby carrots
- 2 medium Zucchini
- 200g Cherry tomatoes
- 8 slices Sourdough bread
- 100g Unsalted butter
- 8 fillets Canned anchovy fillets in oil
- 2 whole Lemons
- 4 cloves Garlic
- 100ml Extra virgin olive oil
- 10g Fresh parsley
- 5g Fresh thyme
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Nutrition (per serving)520kcal
- Protein16.2g
- Carbs42.8g
- Fat31.5g
Fiber 6.2 gSodium 582 mg
02Steps
- Preheat oven to 220°C (425°F). Combine softened butter with chopped anchovies, minced garlic, and lemon zest. Mix well and set aside.
- Place asparagus, carrots, zucchini, and cherry tomatoes in a large roasting pan. Drizzle with olive oil, season with salt, pepper, and thyme. Toss to coat evenly.
- Roast vegetables in preheated oven for 20-25 minutes, stirring halfway through, until golden and tender with charred edges.
- While vegetables roast, spread anchovy butter generously on both sides of sourdough bread slices. Toast in oven for final 5 minutes alongside vegetables until golden and crispy.
- Remove from oven. Arrange roasted vegetables and lemon toast on a serving platter. Drizzle any pan juices over vegetables.
- Garnish with fresh parsley and additional lemon zest. Serve immediately while warm, with lemon wedges on the side.
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