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Roasted Summer Veggies with Lemon Zest and Fennel
Roasted Summer Veggies with Lemon Zest and Fennel: A nice way to use up all your summer produce that isn't the norm. Carrots and eggplant are tossed with lemon zest, fennel seeds, and olive oil, roasted and then served with an easy lemon yogurt.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 people
Calories: 96 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3/4 lb baby eggplant, sliced in half lengthwise
- 1 tsp salt, divided (plus more to taste)
- 4 tsp olive oil
- 1/2 lb. baby farmer's market carrots
- 1/2 lb. fingerling potatoes
- 3/4 tsp. fennel seed
- 1 tsp. ground coriander
- 1/4 cup plain greek yogurt
- 2 tsp. lemon juice
- 1 garlic clove, grated
- 1 1/2 tsp. lemon zest
Instructions
- Preheat oven to 400 degrees. Line halved eggplant up on a rimmed baking sheet, skin-side down. Sprinkle with 1/2 teaspoon salt. Let sit for 15 minutes.
- Add eggplant, carrots and potatoes to a large bowl. Toss with olive oil, remaining salt, fennel and 3/4 teaspoon of ground coriander.
- Spread carrots and fingerling potatoes evenly on a large, rimmed baking sheet. Place eggplant on another baking sheet. Roast in the oven for 20 minutes. Pull the carrots and potatoes out, and shake the pan to make sure the veggies cook evenly. Flip each of the eggplant over. Place back in the oven and roast until carrots are cooked, but still have a bite to them and potatoes are cooked, anther 10-15 minutes. Cook the eggplant until it's super soft and golden brown, another 5-10 minutes.
- While the veggies finish cooking, whisk Greek yogurt, lemon juice, garlic and remaining coriander together. Add a teaspoon or two of water to get it to a consistency where it can be drizzled. Season to taste with salt and pepper.
- When the veggies are done cooking, add them all to the same pan and toss with lemon zest. Transfer to a serving platter and drizzle with yogurt. If you are serving as a crudites, place the sauce in a small dish and arrange the veggies around it.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
96kcal
(5%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
421mg
(18%)
Potassium
443mg
(13%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
6328IU
(127%)
Vitamin C
13mg
(14%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 96
% Daily Value*
| Serving | 1serving | |
| Calories | 96kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 421mg | 18% |
| Potassium | 443mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6328IU | 127% |
| Vitamin C | 13mg | 14% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.