Whether you’re hosting a traditional dinner party or a sophisticated potluck, roasted and marinated vegetables might just be the perfect appetizer to kick off your meal. Though anyone can easily pick up a platter of sliced, raw vegetables and ranch dressing from the grocery store in a pinch, sometimes you want to kick those veggies up a notch. Roasted mushrooms, asparagus and parsnips and fennel marinated in a white citrus vinaigrette instantly make your gathering a classy affair. Party of 1? Serve over your favorite whole grain or with your preferred protein for a complete meal on a quiet night in.
Serves 4
Ingredients
Dressing
2 Tbsp. white balsamic vinegar
2 Tbsp. organic olive oil
2 Tbsp. fresh orange juice
1 tsp. fresh orange zest
1/8 tsp. dried thyme
1/8 tsp. pink salt
1/8 tsp. black pepper
Veggies
Fennel bulb, sliced
8 oz. sliced mushrooms
8 oz. asparagus, ends trimmed
3 parsnips, sliced
Grapeseed oil spray
Pinch salt and pepper
Directions
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Place sliced veggies on baking sheets and spray with grapeseed oil and sprinkle with salt and pepper.
- Bake mushrooms for 30 minutes, asparagus for 15 minutes, and parsnips for 30-40 minutes. Set aside to cool when done.
- Meanwhile, in a medium bowl, marinate fennel in ¾ of dressing for 30 minutes at room temperature.
- To serve, arrange roasted veggies and marinated fennel on a large platter with dressing on the side for dipping.