Lemon Garlic Summer Vegetables

  • 2 garlic cloves, peeled and whole
  • 1/2 cup lightly packed mixed fresh herb leaves-basil, mint, parsley, chives, sage, or thyme OR 1-2 Tbsp dried herbs
  • zest & juice of 1 small lemon
  • 3 Tbsp coconut oil, butter, or other nutrient dense cooking fat
  • 2 small yellow summer squash, cut into matchsticks
  • 2 small zucchini, cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • 1 yellow bell pepper, cut into matchsticks
  • sea salt or Himalayan salt, to taste
  • freshly ground black pepper
  1. Preheat the oven to 425°F.
  2. Lightly grease a large shallow roasting or half sheet pan.
  3. In a [food processor|http://amzn.to/1uuWUo2], combine the garlic, herbs, and lemon zest and finely mince. Add the lemon juice and process until smooth. With the motor running, slowly add the butter or fat and process until it is fully incorporated.
  4. Season with salt and pepper to taste.
  5. In a large bowl, combine the summer squash, zucchini, bell peppers, and carrots. Pour the lemon-herb mixture over the vegetables and toss to coat. Arrange in a single layer in the pan.
  6. Roast for 15-20 minutes until the vegetables are lightly browned and tender, stirring or shaking the pan occasionally for even cooking.
  7. Transfer the vegetables to a serving bowl or platter. Season with more salt and pepper if needed. Serve warm or at room temperature.