Roasted Summer Veggies with Lemon Zest and Fennel

Roasted Summer Veggies with Lemon Zest and Fennel

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Roasted Summer Veggies with Lemon Zest and Fennel: A nice way to use up all your summer produce that isn't the norm. Carrots and eggplant are tossed with lemon zest, fennel seeds, and olive oil, roasted and then served with an easy lemon yogurt.

Category Side Dishes

Recipe Ingredients

3/4 lb baby eggplant, sliced in half lengthwise

1 tsp salt, divided (plus more to taste)

4 tsp olive oil

1/2 lb. baby farmer's market carrots

1/2 lb. fingerling potatoes

3/4 tsp. fennel seed

1 tsp. ground coriander

1/4 cup plain Greek yogurt

2 tsp. lemon juice

1 garlic clove, grated

1 1/2 tsp. lemon zest

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