Christmas Vegetarian appetizer from Chef's Catalog.
1. Preheat oven to 500 degrees F. Fit food processor with multipurpose slicing blade. Using thinnest
setting, slice zucchini and yellow squash. Remove to mixing bowl, toss squash with 1 tablespoon olive
oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly coated. Spread slices in a thin layer
onto large baking sheet. Roast 15-18 minutes or until beginning to brown on bottom. Remove; set aside.
2. Meanwhile slice carrots and red onion using thinnest setting. Remove to mixing bowl, toss with 1
teaspoon olive oil, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Arrange over
one half side of large baking sheet. Slice beets using thinnest setting; toss with remaining oil, salt
and black pepper. Arrange beets on other half of same baking sheet with carrots and onions. Roast 12-15
minutes or until beginning to brown on bottom. Remove.
3. For dressing, fit processor with mini-bowl and mini multipurpose blade. Add basil, olive oil, lemon
juice, vinegar, Dijon mustard, sugar, salt and black pepper. PULSE until basil is finely chopped.
4. Combine all roasted vegetables on one of the baking sheets. Drizzle evenly with dressing. Toss
gently; arrange on serving platter in wreath shape, about 12 inches in diameter. Serve at room
temperature or slightly chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 134 | ||
Calories from Fat: 61 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 181.7mg | 6 % | |
Potassium 626.4mg | 16 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 13g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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