Loaded Roasted Vegetables with Lemon-Garlic Dressing

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

This recipe elevates the humble vegetable to be the star of the meal. I guarantee that you can never prepare enough.

SERVES 6–8

• 1 red pepper, thinly sliced
• 1 orange pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1 red onion, thinly sliced
• 1 lb (450 g) frozen broccoli florets, defrosted
• ½ cup garlic cloves
• ¼ cup + 2 Tbsp olive oil, divided
• ½ tsp kosher salt, plus more for garlic
• ¼ tsp black pepper, plus more for garlic
• crispy fried onions, for garnish

Lemon-Garlic Dressing

• ½ cup mayonnaise
• 2 Tbsp garlic-infused olive oil (from roasted garlic)
• 2 Tbsp lemon juice
• 3 cloves roasted garlic, crushed, or 3 cubes frozen garlic
• ½ tsp ground mustard
• ½ tsp dried oregano

Preheat oven to 425°F (220°C). Line a metal baking sheet with aluminum foil and spray with cooking spray.

Arrange the vegetables neatly on the baking sheet. Drizzle with ¹⁄₄ cup olive oil, salt, and pepper. Combine garlic cloves, 2 Tbsp olive oil, and salt and pepper, to taste in a small baking pan. Place in the corner of the baking sheet.