Roasted Vegetables with Lemon and Olives as a Side for the Piccata

Crispy roasted vegetables with garlic and olives, a great side for the Piccata milanese with lemon butter. The lemon adds freshness, the olives a savory aroma.

By yumbelo · 3 servings · 35 minutes

Ingredients

• 2 pc Zucchini
• 1 pc Red bell pepper
• 1 pc Onion
• 2 pc Garlic clove
• 200 g Cherry tomatoes
• 60 g Olives, pitted
• 3 tbsp Olive oil
• 1 tsp Thyme, dried
• Salt
• Pepper

Method

1. Preheat the oven to 220 °C conventional heat (top and bottom).
2. Cut the zucchini, bell pepper and onion into rough chunks, finely chop the garlic.
3. Toss the vegetables, cherry tomatoes and olives with olive oil, thyme, salt and pepper and spread them out on a baking sheet.
4. Roast in the oven for about 20 to 25 minutes, until the vegetables have developed roasted flavors and the edges are lightly browned.
5. Shortly before serving, drizzle with the lemon butter from the Piccata or refine with a little lemon zest.