in Italy

Rosemary vegetables

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Ingredients for 4 servings:

  • 1 kg vegetables (e.g. zucchini, peppers, fennel)
  • 2 sprigs rosemary
  • ½ bunch parsley
  • 1 lemon(s), untreated
  • 4 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

low-fat

Wash and trim the vegetables and cut into large pieces. Wash and chop the herbs. Wash and chop the lemon. Mix the vegetables with the herbs, lemon wedges, and oil. Cook in a large grill pan for about 10 minutes. Remove the lemon. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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