Ingredients

Preparation

1. Grate the lemon zest and set aside. Cut the tomatoes in half and set aside. Drain and rinse the capers.

2. Rinse, dry, and cut into large pieces the zucchinis, eggplant, and bell peppers. Cut the celery stalks into sections. Steam the vegetables for about 8 minutes (they should remain firm).

3. In a large bowl, whisk together the vinegar, a pinch of salt and pepper, and the olive oil. Add the warm vegetables, tomatoes, and capers. Mix. Refrigerate for 30 minutes.

4. Finely chop the garlic. In a small bowl, prepare the gremolata: mix the zest, garlic, and parsley. To serve, place some vegetables on plates and sprinkle with the lemon-garlic-parsley mixture.

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Vegetables with Gremolata

Name: Vegetables with Gremolata
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: 4 servings
Ingredients: 2 medium zucchinis; 1 eggplant; 2 yellow bell peppers; 4 celery stalks; 16 cherry tomatoes; 2 garlic cloves; 1 untreated yellow lemon; 4 tbsp (2 fl oz) chopped parsley; 2 tbsp (1 fl oz) capers; 4 tbsp (2 fl oz) olive oil; 1.5 tbsp (0.75 fl oz) vinegar; Salt and pepper

Preparation: 45 min

Cooking: 8 min

Servings: 4

Vegetables with gremolata offer a great way to showcase seasonal vegetables. Delighted by the freshness of the gremolata made with lemon and garlic, these steamed vegetables mixed with an olive oil dressing provide a real treat. Perfect as a side dish or to garnish your plates, these colorful vegetables can be served hot or cold, pleasing all palates.