Mixed Vegetables with Charmoula Sauce
These mixed vegetables, roasted in a rich lemon-garlic-herb sauce, are simply incredible. It’s one of my favorite ways to prepare summer squash (one of the only ways, if you ask my partner–he refuses to eat them in any other dish). It’s also really nice to have a simple, relatively quick side dish that’s all in one pan so clean-up is minimal. Seriously, mixed vegetables rock. These pair exceptionally well with chicken and fish, but don’t let that stop you from serving them other ways, either!
Need a Break From Cooking?
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Ingredients
- 8 whole carrot chopped
- 2 whole zucchini chopped
- 1 small onion chopped, omit for IC
- 1 cup mushroom chopped
- 1/4 cup coconut oil
- 3 tablespoons cilantro chopped
- 3 tablespoons lemon juice omit for low-histamine or IC
- 2 cloves garlic minced
- 1 teaspoon dried parsley
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
Equipment
Instructions
- Combine all ingredients in a large baking dish and roast at 350F for 35-40 minutes, until the carrots are crisp-tender.
Nutrition
Calories: 241kcal | Carbohydrates: 23g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 347mg | Potassium: 1007mg | Fiber: 6g | Sugar: 10g | Vitamin A: 21650IU | Vitamin C: 52mg | Calcium: 70mg | Iron: 2.9mg