Roasted Zucchini and Carrots with Herbs ~ In the Kitchen with the Fernandez's

Zucchini and carrots are a sweet combination, but try other vegetables you like. Drizzle an herb dressing adds more flavor to the roasted vegetables.

Assado Abobrinha e Cenouras com Ervas (Portuguese)

Asado Calabacín y Zanahorias con Hierbas (Spanish)

Rostit Carbassó i Pastanagues amb Herbes (Catalan)

Arrostito Zucchine e Carote con Erbe (Italian)

Serve, Sirve, Serveix, Serve 4

Heat the oven to 375F (190C)

Vegetables:

3 large organic carrots

1 large or 2 small organic zucchini

1 tsp. (5 ml) olive oil

pinch of black pepper

1. Slice and cut the carrots and zucchini the same strip lengths and thicknesses.

2. Line a baking sheet with foil or parchment paper.

3. Toss the vegetables with the oil and pepper.

4. Spread out the vegetables on the baking sheet.

5. Roast about 30 minutes. Turn over halfway through the cooking. Roast until they are golden and tender.

While the vegetables are roasting, make the...

Dressing:

1/2 cup (120 ml) parsley

2 Tbs. (30 ml) fresh oregano or 2 tsp. (10 ml) dry

1 Tbs. (15 ml) chopped sweet onion

1 chopped or pressed garlic clove

pinch of red pepper flakes

juice of 1/2 organic lemon

2 tsp. (10 ml) white wine vinegar

1 Tbs. (15 ml) olive oil

pinch of black pepper

1. Put all the ingredients + 2 Tbs. (30 ml) of water in a food processor.

2. Pulse until blended but not entirely smooth, about 5 1-second pulses.

3. Pour into a small bowl.

Serving:

1. Transfer the vegetables to a serving dish.

2. Drizzle half the dressing over the top.

3. Toss to coat them.

4. Serve the remaining dressing on the side.

In the Kitchen with the Fernandez's