Roasted Veggies Nicoise With Lemon Thyme And Parmesan Recipes

THYME-ROASTED VEGETABLES

Steps:

• Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

SHEET-PAN ROASTED SALMON NIçOISE SALAD

Steps:

• Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
• While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
• Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
• Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
• Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
• Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.

SHEET-PAN SALMON NIçOISE

Steps:

• Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
• In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil.
• In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side down, and make room for salmon, tomatoes and artichoke hearts.
• Place salmon skin side down on pan; drizzle with 1 tablespoon of the dressing, and season with remaining 1/4 teaspoon salt. In same large bowl, mix tomatoes and artichoke hearts with 1 tablespoon of the dressing, and toss to coat. Add vegetables to pan around salmon and potatoes. Roast 12 to 15 minutes or until salmon is cooked through, flakes easily with fork, and potatoes are fork-tender. Toss cooked green beans with remaining dressing (about 2 teaspoons), and add to pan. Place in oven 2 minutes. Top with olives.

GARLIC PARMESAN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
• In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
• Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
• Spread in a single layer on the baking sheets.
• Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
• Immediately drizzle with the melted butter.
• Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.

LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
• Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
• If your dressing is too tangy, add more olive oil, to taste.
• Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

ROASTED VEGGIES NICOISE WITH LEMON, THYME, AND PARMESAN

Steps:

• Preheat oven or to 425F. Spray roasting dish or pan with non-stick spray or mist with olive oil. Pan should be large enough for veggies to be SINGLE LAYER. In small bowl, combine thyme, olive oil, and lemon juice and let sit while you chop veggies. Peel squash and cut into cubes about 1 inch square. Chop potatoes in cibes too. Chop onion smaller. Peel garlic cloves. Put veggies into plastic bowl, then toss with the olive oil, lemon juice, thyme mixture. Arrange on roasting pan. (Maybe preheat pan?) Roast about 45 minutes, turning a couple of times. Is done when edges are starting to brown and carmelize and all pieces are soft. Remove from oven. Wipe out the plastic bowl you used earlier with a paper towel, then put into bowl and toss gently with the parmesan cheese. Serve hot.