Roasted Veggies with Dilled Lemon-Caper Sauce

Name: Roasted Veggies with Dilled Lemon-Caper Sauce
Yield: Makes 4 Servings
Ingredients: 1 tablespoon basil-infused, herb-infused, or plain extra-virgin olive oil; 1 pound baby potatoes (a mix of red, gold, and purple or a single color), scrubbed; Freshly ground black pepper; 1 tablespoon dried dill weed; 1 teaspoon small capers, well drained; 1½ teaspoons dried tarragon, crushed between your fingers; 2 zucchini, sliced into 1-inch-thick pieces, 1 eggplant cut into 1-inch cubes, 8 ounces green beans or haricot verts, trimmed (1½ to 2 cups), or 3 heads baby bok choy, trimmed and sliced in half crosswise; 1 tablespoon garlic-infused olive oil; 1 red bell pepper, cut into large squares; 1 bag (1 pound) baby carrots, or 1 pound parsnips, peeled and cut into 2-inch pieces, or 1 pound mixed baby carrots and parsnips; Sea salt; 1 tablespoon freshly squeezed lemon juice; 3 tablespoons vegan mayonnaise

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This recipe is a turn-to staple not only because it’s irresistibly delicious and wholesome, but also because it practically makes itself. Once the veggies are prepped and in the oven, set a timer and go read a book for a while. The sauce takes just a minute to put together, and the whole dish is so spectacularly impressive, no one would guess how easy it is.

Ingredients

Dinner
Sauce
Gluten-free
Vegan

Ingredients

Method