Summer Roasted Vegetables with Mixed Green Gremolata

Roasted Vegetables

1 bunch baby carrots

1 bunch baby red beets

1/2 lb baby yellow squash

1 bunch radish

1 pint heirloom cheery tomatoes

1/4 cup olive oil

1 teaspoon sea salt

I never liked the idea of throwing away all of the greens attached to the carrots and beets and other vegetables. There are so many different things you can do with it, like add the greens to a salad, or make it out of a dressing. In this recipe, I used some of the beet and radish greens to make a gremolata. These greens have a stronger flavor than parsley, but it’s delicious and a resourceful way to use the entire vegetable.

Preheat the oven to 350 degrees Fahrenheit. Remove the vegetables from the greens and save the beet and radish greens. Peel the carrots, cut in half and mix in a little olive oil and sea salt. Put the carrots on a sheet tray or roasting pan and roast for 15 minutes or until tender. Wash the yellow squash, cut in half, lightly toss with olive oil and bake in the oven for 15 minutes or until tender. Wash the beets, leave them whole and toss in olive oil and sea salt and bake in the oven for 25 minutes or until tender. Remove the beet skin before the beets have completely cooled down and cut each beet into six wedges. Wash the radish, cut in half and toss in olive oil and sea salt and bake in the oven for 15 minutes.

Mixed Green Gremolata

1/4 cup beet green, chopped fine

1/4 cup parsley, chopped fine

2 tablespoons radish greens, chopped fine

2 teaspoons lemon juice

1 1/2 teaspoons garlic, minced

1/4 teaspoon sea salt

In a small bowl, add the chopped beet greens, parsley and radish greens, minced garlic, lemon juice and salt. Mix well and season with lemon juice and sea salt.

To serve; Cut the cherry tomatoes in half, and in a large bowl, add it to the roasted mixed vegetables and season with cracked black peppered and salt if necessary. Serve with the gremolata and Enjoy!