Mediterranean Roasted Spring Vegetables with Lemon Toast and Anchovy Butter 地中海烤春菜配檸檬麵包同鹽漬魚醬油

A vibrant Mediterranean dish featuring roasted spring vegetables with a savory anchovy butter on crispy lemon toast. The vegetables are caramelized until tender, finished with fresh herbs and bright citrus notes.

Nutrition (per serving)

Ingredients

• 400g Fresh asparagus
• 300g Baby carrots
• 2 medium Zucchini
• 200g Cherry tomatoes
• 8 slices Sourdough bread
• 100g Unsalted butter
• 8 fillets Canned anchovy fillets in oil
• 2 whole Lemons
• 4 cloves Garlic
• 100ml Extra virgin olive oil
• 10g Fresh parsley
• 5g Fresh thyme
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper

Steps

1. Preheat oven to 220°C (425°F). Combine softened butter with chopped anchovies, minced garlic, and lemon zest. Mix well and set aside.
2. Place asparagus, carrots, zucchini, and cherry tomatoes in a large roasting pan. Drizzle with olive oil, season with salt, pepper, and thyme. Toss to coat evenly.
3. Roast vegetables in preheated oven for 20-25 minutes, stirring halfway through, until golden and tender with charred edges.
4. While vegetables roast, spread anchovy butter generously on both sides of sourdough bread slices. Toast in oven for final 5 minutes alongside vegetables until golden and crispy.
5. Remove from oven. Arrange roasted vegetables and lemon toast on a serving platter. Drizzle any pan juices over vegetables.
6. Garnish with fresh parsley and additional lemon zest. Serve immediately while warm, with lemon wedges on the side.

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