Lemon Roasted Vegetables

Name: Lemon Roasted Vegetables
Ingredients: 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; 1/2 teaspoon salt; 1 large red bell pepper, cut into 1-inch pieces; 1 yellow squash, cut into 1-inch pieces; 1 zucchini, cut into 1-inch pieces; 1 tablespoon chopped fresh basil; 1/3 cup sliced almonds, toasted

9 ingredients

3 steps

Ingredients

2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1 large red bell pepper, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
1 tablespoon chopped fresh basil
1/3 cup sliced almonds, toasted

Directions

1

Stir together first 4 ingredients in a large bowl; add vegetables, and toss to coat. Place in a single layer in an aluminum foil-lined jelly-roll pan.
2

Bake at 400° for 10 minutes; stir vegetables. Bake 10 more minutes or until tender.
3

Transfer vegetables to a large serving dish; toss with basil, and sprinkle with almonds.