Lemon Basil Roasted Veggies
Simple blend of roasted broccoli, cauliflower, and zucchini flavored with with dollops of Marzetti Lemon Basil finishing sauce.
Servings 4 servings
Ingredients
- broccoli washed & chopped into florets
- cauliflower washed and chopped into florets
- zucchini washed and sliced into half moons
- olive oil
- salt & pepper
- Marzetti® Veggie Drizzle™ Lemon Basil finishing sauce
Instructions
- Preheat your oven to 450 degrees, line a pan with foil, and place the pan in the oven to preheat while you chop the veggies.
- Chop the broccoli, cauliflower, and zucchini into small pieces and add to a large bowl.broccoli, cauliflower, zucchini
- Pour on some olive oil and sprinkle with salt and pepper. Toss.olive oil, salt & pepper
- Open the oven and CAREFULLY pour the chopped veggies onto the hot pan. You should immediately hear a sizzle.
- Cook for 10 minutes, turn the veggies, then cook another 10 minutes or until veggies start to brown and are fork tender.
- Remove from oven and transfer to a serving bowl.
- Once cooled and on the table, let each family member portion out their veggies and get creative with dollops and zig zags of Marzetti® Veggie Drizzle™ Lemon Basil finishing sauce.Marzetti® Veggie Drizzle™ Lemon Basil finishing sauce
Notes
- Roasted zucchini, broccoli, and cauliflower pair well with Lemon Basil.
- Garlic Parmesan works great with corn, carrots, or asparagus.
- Thai Chili adds a spicy kick to peas and mushrooms.
- Honey Balsamic is perfect if you're craving something sweet and savory.
