Mixed vegetables with orange gremolata
1
Point(s)
Total Time
40 min
Prep
25 min
Cook
10 min
Serves
6
Difficulty
Easy
An orange-flavored gremolata helps take sautéed mixed vegetables to the next level. Classic gremolata is made with parsley, garlic, and lemon, but substitutes are welcome. Change out the herbs, swap a shallot for the garlic, or use a different type of citrus as we have here. Gremolata is often sprinkled over osso buco (braised lamb shanks), but it is also excellent over cooked whole baby potatoes, grilled or broiled chicken breasts, or grilled or broiled fish or shrimp. We’ve served it with a mix of summer’s best produce—string beans, summer squash, and bell pepper—but it works well with pretty much any vegetable.
Ingredients
Fresh parsley
3 Tbsp, chopped fresh flat-leaf
Fresh tarragon
2 Tbsp, chopped
Orange(s)
1 small, grated zest
Garlic
1 medium clove(s), minced
Extra virgin olive oil
3 tsp
Uncooked shallot(s)
2 large, chopped (about 1/3 cup)
Uncooked string beans
1½ cup(s), trimmed slender (haricots verts)
Uncooked carrot(s)
2 large, cut into 1/4-inch-thick matchstick strips (about 2 cups)
Raw yellow summer squash
1 medium, cut into 1/4-inch-thick matchstick strips (about 2 cups)
Uncooked bell pepper(s)
1 item(s), medium, red variety, cut into 1/4-inch-thick matchstick strips
Vegetable broth
¼ cup(s)
Orange juice
1 Tbsp
Table salt
¾ tsp
Black pepper
¼ tsp