Lemon-Basil Roasted Vegetables Medley
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![Preparation time]()
Prep time15 min![Cooking time]()
Cooking time45 min![Servings]()
Portions6
Ingredients
-
3 Tbsp. Country Crock® Plant Butter Sticks with Avocado Oil, melted
![avocado sticks]()
- 2 large zucchini, sliced
- 2 large red bell peppers, chopped
- 1 small red onion, chopped
- 1 clove garlic, finely chopped
- 2 large tomatoes, seeded and chopped
- 1/4 cup loosely packed fresh basil leaves, thinly sliced
- 1 Tbsp. lemon juice
- 1 tsp. grated lemon peel
- 1/4 tsp. ground black pepper
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 450°. Toss Country Crock® Plant Butter, zucchini, red peppers and red onion in a shallow roasting pan. Roast until vegetables are tender, about 45 minutes. Toss hot vegetables with garlic.
- Meanwhile, combine tomatoes, basil, lemon juice, lemon peel and black pepper in large bowl. Mix in roasted vegetables. Serve warm, room temperature or chilled.
*TIP: Try serving this colorful salad over hot cooked cous cous or orzo!
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