Roasted Vegetable Picatta

1. 1

   Heat oven to 425 degrees.

2. 2

   Put all of the roasted vegetable ingredients into a baking dish, toss with the olive oil and sprinkle with salt and pepper.

3. 3

   Bake for about 45 minutes, stirring twice until vegetables are fork tender.

4. 4

   In the meantime, prepare the picatta topping.

5. 5

   Toast almond slices in a dry skillet, then put into a food processor with garlic.

6. 6

   Pulse until it forms a fine crumb.

7. 7

   Add the olive oil to a skillet, and toast bread crumbs.

8. 8

   Cool briefly, and add to the food processor and just pulse to combine with almonds and garlic.

9. 9

   Add salt to taste.

10. 10

    Serve up the veggies and top with picatta!

11. 11

    Picatta keeps in the refrigerator, sealed tightly in a jar, to use on other dishes.

No additional tips available.