Roasted Cauliflower, Mushroom, Potato, and Zucchini with Date and Lemon Gremolata

INGREDIENTS

1 head of cauliflower, cut into small florets

1 package of brown beech mushrooms or maitake mushrooms

1 large zucchini, cut into rounds

2 new potatoes, cut into chunks

3-4 tablespoons of olive oil

3/4 teaspoon salt

pepper

1 cup parsley and basil

1 clove of garlic, minced

1-1.5 tablespoons olive oil

2 tablespoons lemon segments (remove peel and cut lemon into chunks)

1.5-2 large dates, diced

1 tablespoon apple cider vinegar

red chili flakes

METHOD

Preheat oven to 425 degrees F convection or 450 regular.

Use your knife to cut off a thin layer of the root portion of the mushroom. Use your hands to break the remaining head of the mushroom into florets.

On a parchment lined baking sheet, place cauliflower florets, mushrooms, potato, zucchini, 3 tablespoons olive oil, 3/4 teaspoon salt, and pepper. Toss with your hands. Add more oil if needed.

Bake in the oven until golden brown.

While veggies roast, finely chop the parsley and basil. Place it in a small bowl along with the chopped garlic, 1 tablespoon olive oil, lemon segments, chopped dates, and red wine vinegar. Season with salt, pepper, and chili flakes. Mix well. Taste and adjust for seasoning and add more oil if you’d like.

Once you remove the vegetables from the oven, sprinkle on the gremolata. Enjoy!