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Tuesday, March 5, 2013

{Guest Recipe} Lemon Roasted Veggies (Soy, Fish, Nut, Egg, Wheat and Milk-Free)


Today I have a guest who I would consider to be one of my "blogger besties" sharing a delish, allergy-friendly recipe with us.  She's simply amazing!  I seriously love this gal!  She is a military bride-to-be, and I couldn't have more respect for her and her fiance.  Besides that, she sends out the cutest care packages, makes some amazing looking goodies and crafts, has a huge heart and teaches to boot!  
Y'all, give it up for my buddy,
Jo of Jo, My Gosh! 
(and please leave her some comment love below)
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Hi!  I'm Jo, the blogger behind Jo, My Gosh!  Join me as I blog about deployment, care packages, recipes, crafts, and everything in between!
My fiance and I love to eat. We have the same tastes and we love trying out new restaurants and new recipes. Right before John deployed (and incidentally, the weekend he proposed), I made this absolutely delicious roasted vegetable dish. We paired it with tilapia, a garden salad, and pineapple garnish. Really, though, I could have eaten the whole pan as the main dish... and the side dish... and dessert! I can't promise you that you'll be proposed to the weekend you try out this recipe, but it couldn't hurt, could it?

Lemon Roasted Veggies

You'll Need...


  • 2 pounds new potatoes halved or quartered
  • 1 sliced lemon
  • 2 tablespoons olive oil
  • salt and/or black pepper (to taste)
  • 1/2 cup red onion, cut into strips
  • 2-3 cups of sliced zucchini

Directions

  1. Heat oven to 450 F. In a dish or bowl, toss the potatoes and lemon with the oil. (Add a pinch of salt and pepper as you see fit.)
  2. Roast in a baking dish or cookie sheet for 20 minutes and toss.
  3. Then add zucchini and onions. Roast for another 10-15 minutes or until potatoes are tender.
     
  4. Toss with dill before serving.
Note: I found the original recipe here, but jazzed it up with zucchini and onion mainly because I'm a fool for them! Carrots and yellow squash could also work as delicious additions or substitutions for this recipe.

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(Note from Julie: This recipe is soy, fish, nut, egg, wheat and milk-free.)
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You can connect with Jo at the following locations:
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Thanks again for joining us, Jo!

Here's your badge, if you'd like to use it.






(This recipe was originally posted on my original site, Natural and Free.)
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5 comments:

  1. Ginny MarieMarch 5, 2013 at 9:23 AM

    This recipe looks so yummy! I love all the veggies in it, and I also love lemon!

    ReplyDelete
    Replies
    1. Jo MyGoshMarch 5, 2013 at 7:14 PM

      Thanks, Ginny! Lemon is the best, isn't it? It's not until recently that I've started using it with things other than dessert!

      Delete
  2. Michelle NahomMarch 5, 2013 at 12:20 PM

    LOVE roasted vegetables!!! Definitely will have to try this!

    ReplyDelete
  3. The Dose of RealityMarch 6, 2013 at 10:05 PM

    Sounds great! I do roasted veggies a bunch but I've not done the lemon. YUM!! It was super fun to click and see Jo and think, 'Hey!! I've read her blog before!' It's a small world!! :) --Lisa

    ReplyDelete

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