Vegetables Potpourri with Preserved Lemon Dressing

It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.

For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.

Suggestion: prepare more dressing and serve it with grilled chicken breasts.

For the recipe for preserved lemons click HERE

Vegetables Potpourri with Preserved Lemon Dressing

  • Servings: 3-6
  • Time: 45 min
  • Difficulty: easy
  • Print

You need

Vegetables

  • 1000 small potatoes, peeled (I used yellow and purple ones)
  • 2 small zucchini, sliced
  • 2 red peppers, seed and stem removed, sliced
  • 3 carrots, peeled and sliced
  • 2 tablespoons olive oil
  • Salt to taste

Dressing

  • 1 small preserved lemon (about 80 g)
  • 5 tablespoons olive oil
  • 5 tablespoons water
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons chopped coriander or parsley
  • Pepper to taste

Preparation

  1. Preheat the oven to 200°C/400°F.
  2. Combine all the vegetables and oil in a big bowl, toss to coat with the oil well.
  3. Arrange vegetables in an oven proof mold.
  4. Bake at 200°C/400°F for about 30 minutes until all vegetables are done.
  5. While the vegetables are in the oven combine all the ingredients for dressing in a blender and blend until smooth.
  6. Serve the vegetables warm, lukewarm or cold with the dressing.

Autor: https://artandkitchen.wordpress.com/

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