Mediterranean Roasted Spring Vegetables with Lemon Toast and Anchovy Butter
Isang makulay na Mediterranean dish na may roasted spring vegetables na may savory anchovy butter sa crispy lemon toast. Ang mga gulay ay caramelized hanggang malambot, finished with fresh herbs at bright citrus notes.
Nasa English pa ang pangalan ng recipe na ito.
01Mga Sangkap
- 400g fresh asparagus, trimmed
- 300g baby carrots, halved lengthwise
- 2 medium zucchini, cut into batons
- 200g cherry tomatoes, halved
- 8 slices sourdough bread
- 100g unsalted butter, softened
- 8 canned anchovy fillets in oil, drained at finely chopped
- 2 lemons (1 para sa zest at juice, 1 para sa garnish)
- 4 garlic cloves, minced
- 100ml extra virgin olive oil
- 10g fresh parsley, chopped
- 5g fresh thyme, leaves only
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Nutrisyon (bawat serving)520kcal
- Protina16.2g
- Carbs42.8g
- Taba31.5g
Fiber 6.2 gSodium 582 mg
02Paraan ng Pagluluto
- Preheat oven to 220°C (425°F). Combine softened butter with chopped anchovies, minced garlic, at lemon zest. Mix well at set aside.
- Place asparagus, carrots, zucchini, at cherry tomatoes sa isang malaking roasting pan. Drizzle with olive oil, season with salt, pepper, at thyme. Toss to coat evenly.
- Roast vegetables sa preheated oven para sa 20-25 minutes, stirring halfway through, hanggang golden at tender with charred edges.
- Habang nagroroast ang vegetables, spread anchovy butter generously sa both sides ng sourdough bread slices. Toast sa oven para sa final 5 minutes alongside vegetables hanggang golden at crispy.
- Remove from oven. Arrange roasted vegetables at lemon toast sa isang serving platter. Drizzle any pan juices over vegetables.
- Garnish with fresh parsley at additional lemon zest. Serve immediately while warm, with lemon wedges sa side.
03Mga katulad na recipe
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