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recipe image Lemon-Basil Roasted Vegetables Medley

Lemon-Basil Roasted Vegetables Medley

Lemon-Basil Roasted Vegetables Medley

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  • Preparation timePrep time15 min
  • Cooking timeCooking time45 min
  • ServingsPortionsPortions 6


  • 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.)


  1. 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.
  2. 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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