Roasted Mediterranean Vegetables with Grapefruit Gremolata


  • 2 teaspoons minced garlic
  • 1 tablespoon grated grapefruit peel
  • 1/3 cup chopped fresh parsley
  • ¼ cup balsamic vinegar
  • 2 6-ounce jars marinated artichoke hearts, drained, liquid reserved
  • 1 large red onion, peeled, root end left intact, cut into ½-inch-thick wedges
  • 1 large yellow bell pepper, cut into 1-inch pieces
  • + 3 more ingredients
    • 1 large red bell pepper, cut into 1-inch pieces
    • 3 medium zucchini, cut into 1-inch-thick rounds
    • 3 medium Japanese eggplants, halved lengthwise, cut crosswise into 1-inch pieces

1. Preheat oven to 475°F. Place first 5 ingredients in large bowl. Add drained artichoke hearts, 1/4 cup reserved artichoke liquid, and balsamic vinegar. Season with salt and pepper; toss well. Arrange vegetables in roasting pan. Roast until tender, stirring occasionally, about 30 minutes. 2. Co...

View full recipe at SpringPad


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