Lemon-basil Roasted VegetablesCountry Crock
3 tablespoons Country Crock® Spread
2 zucchini (large, and/or yellow squash, chopped)
1 purple onion (small, chopped)
2 red bell pepper, sliced
1 clove garlic (finely chopped)
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/4 teaspoons ground black pepper
1/4 cups loosely packed fresh basil leaves (thinly sliced)
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1Preheat oven to 450°. Toss Country Crock® Spread, zucchini, red peppers and red onion in shallow roasting pan. Roast until vegetables are tender, about 45 minutes. Toss hot vegetables with garlic.
2Meanwhile, arrange tomatoes, basil, lemon juice, lemon peel and black pepper in large bowl. Combine roasted vegetables with tomatoes. Serve warm, room temperature or chilled.