Roasted Carrots, Parsnips, and Shallots
Garlicky Olives and Gremolata
Carrots, parsnips and shallots are tossed in olive oil, seasoned with thyme, salt and pepper, then roasted at 425°F for about 30 minutes.
While the veggies were roasting I made the gremolata, a mixture of chopped Italian parsley, lemon zest and minced garlic, salt and pepper to taste. Gremolata is the condiment traditionally served with Osso Bucco alla Milanese. The flavor is fresh (parsley), bright (lemon), and intense (raw garlic). A great condiment!
To serve: the roasted vegetables are topped with gremolata and garlic green olives. This excellent recipe was posted by my blogger friend, Marie, the Proud Italian Cook back in October. I am a fan of parsnips, so I added them to the recipe, plus I like the look of white parsnips mixed with the orange carrots. Thanks Marie!
French Green Beans and Yellow Wax Beans
Topped with Zesty Baby Bellas
Mushrooms are sautéed with a little butter and olive oil, then add minced garlic and season with salt and pepper, finish with a splash of white wine, squeeze of lemon juice and fresh thyme.
The mixed beans are steamed then tossed with a little olive oil, salt and pepper. To serve: top with the mushrooms. Garnish with chopped parsley. Do you like the mélange de haricots? I love the colors. Please visit here for another vibrant bean recipe.
Grilled Marinated Mushroom Salad
Gorgonzola, Grape Tomatoes, Pecans
Three Vinegar Syrup
Speaking of mushrooms, I just have to share this salad! The portobello is marinated in Worcestershire sauce, olive oil, rosemary, thyme, garlic, shallots and red wine vinegar. It is then grilled and served over a salad of mixed greens, radicchio, sprouts, grape tomatoes, Gorgonzola and pecans. Drizzled with a 3 vinegar syrup. Scott Lee reduces the 3 vinegars separately, Chinese Blush Vinegar, Balsamic Vinegar, and Seasoned Rice Wine Vinegar then he combines them to dress this salad. You can enjoy this very tasty mushroom salad at my dear friends’ restaurant, Gina Lee’s Bistro in Redondo Beach, California. See ya there!
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Order me one of those grilled mushroom salad’s please, I’ll be right there! Love the 3 vinegar reduction, how unique! I’m Soooo glad you liked the gemolata dish LL, yours looks delicious, and the addition of parsnips is a nice color and flavor idea. I don’t know why I hardly ever buy them! Must revisit them soon. You can make a meal on all these beautiful veggies you have here LL!! Gorgeous!
xox, Marie
YUM, YUM & some more YUM!! Great flavours here…WOW!!
These all look really tasty. I think I like the mushroom salad best, although my husband would like the carrot and parsnip salad best. They certainly are colorful!
How gorgeous..my kind of food! Roasted veggies are the best. Could there be a main dish that wouldn’t benefit from Gremolata? I don’t know Chinese Blush Vinegar, will look.
Everything does look colorful and tasty! I love all those dishes! Hope your having a wonderful kick start to the New Year! 🙂