Vegetables

Roasted Vegetables with Reduced Sodium

Name: Roasted Vegetables with Reduced Sodium
Prep time: 15 min
Yield: 5 portions
Ingredients: 3 tablespoons of rosemary leaves; ½ teaspoon of ground black pepper; ½ teaspoon of salt; ½ teaspoon of AJI-NO-MOTO®; 1 ½ cups of diced Japanese pumpkin (200 g); 1 small zucchini, diced; 150 g of broccoli florets and stalks; 1 tablespoon of lemon juice; ½ cup of water (100 ml); 2 tablespoons of TERRANO® Extra Virgin Olive Oil; ½ cup of all-purpose flour; ½ teaspoon of lemon zest; 4 tablespoons of unsalted butter

Preparation time: 15 min (+ 40 minutes in the oven)

Serves: 5 portions

How about preparing oven-roasted vegetables to vary your menu in a light and flavorful way? Our recipe has reduced sodium and remains irresistible.

Get your Japanese pumpkin, zucchini, and broccoli florets and stalks ready: this roasted vegetable recipe will become your favorite option for healthy and practical meals.

Ingredients

3 tablespoons of rosemary leaves
½ teaspoon of ground black pepper
½ teaspoon of salt
½ teaspoon of AJI-NO-MOTO®
1 ½ cups of diced Japanese pumpkin (200 g)
1 small zucchini, diced
150 g of broccoli florets and stalks
1 tablespoon of lemon juice
½ cup of water (100 ml)
2 tablespoons of TERRANO® Extra Virgin Olive Oil
½ cup of all-purpose flour
½ teaspoon of lemon zest
4 tablespoons of unsalted butter

Modo de preparo

In a small bowl, combine the rosemary, black pepper, salt, and... AJI-NO-MOTO®, mix and set aside.
In a medium baking dish (16 x 25 cm), place the pumpkin, zucchini, broccoli, half of the reserved spice mixture, lemon juice, water, and TERRANO® Olive Oil, and mix. Cover with aluminum foil and bake in a medium oven (180 degrees Celsius) for 15 minutes, or until the vegetables begin to soften.
Meanwhile, in a medium bowl, place the flour, lemon zest, the remaining spice mixture, and the butter, and mix with your fingertips until you obtain a moist crumbly mixture.
Remove the aluminum foil from the vegetables, distribute the crumbly mixture over the surface, and return to the oven for another 25 minutes, or until the pumpkin is tender. Remove from the oven and serve immediately.

Tip: To obtain 3 tablespoons of rosemary leaves, use 2 medium sprigs.

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