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March 6, 2012

Recipe for roasted vegetables with creamy Meyer lemon dipping sauce {vegetarian}

Roasted-vegetables-with-creamy-meyer-lemon-dipping-sauce

Once a year, for a few short weeks, Meyer lemons invade Rhode Island. When that happens, I buy as many as I can find in my local supermarket. Right away, my husband Ted makes a batch of lemon curd, which he eats, with a spoon, directly from the jar, with the happiest of smiles on his face. We try to use the rest of the Meyer lemons many different ways, taking advantage of their unique flavor that blends lemon with Mandarin orange, and treating them gently. Roasted vegetables with a creamy Meyer lemon dip (you can substitute orange for the lemons) makes a delightful appetizer or the main course of a light lunch. All of the dip ingredients, except the lemons, come straight from the pantry.

Roasted-vegetables-with-creamy-meyer-lemon-dipping-sauce-closeup

Roasted vegetables with creamy Meyer lemon dipping sauce

From the pantry, you'll need: mayonnaise, plain yogurt, Dijon mustard, garlic, agave nectar, black pepper, kosher salt.

Serves 4; can be doubled.

Ingredients

For the dipping sauce:
1/3 cup mayonnaise (I like Hellmanns)
1/3 cup plain nonfat yogurt
Zest and juice of 1 Meyer lemon (or orange)
1 tsp grainy Dijon mustard
1/2 tsp agave nectar
1 garlic clove, minced
1/4 tsp fresh black pepper
Kosher salt, to taste

For the roasted vegetables:
2 cups broccoli florets
1 large red bell pepper, cut into 2-inch pieces
1 large yellow or orange bell pepper, cut into 2-inch pieces
2-3 tsp olive oil
Kosher salt and fresh black pepper

Directions

Preheat oven to 425°F.

In a small bowl, whisk together all of the dipping sauce ingredients. Set aside.

Place the vegetables on a rimmed baking sheet. Sprinkle with the olive oil, and some salt and pepper. With your hands, toss all together to make sure the vegetables are evenly coated.

Roast for 15 minutes, or until the vegetables are cooked through and starting to brown lightly. Remove the pan from the oven, and let the vegetables cool for 5 minutes.

Set the vegetables on individual serving plates, surrounding small bowls of dipping sauce. Serve at room temperature.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Meyer lemon curd
Caesar dip
Vegetable medley with five-spice dip
Curry dip
Marinated roasted peppers

Other recipes that use these pantry ingredients:
Meyer lemon chicken, from Never Enough Thyme
Meyer lemon pizza, from Weekly Dish
Meyer lemon pork rolls, from Local Kitchen
Meyer lemon frozen yogurt, from Healthy Green Kitchen
Meyer lemon scones, from Farmgirl Fare

Comments

Sounds like a nice healthy snack for after school or a fun way to eat veggies for dinner.

oh yum!! I never, ever see Meyer lemons but maybe I am just not looking? I thought they were only an urban legend in the northeast! I shall go looking and make this dip! Fantastic!
lightly roasting the veggies is nice touch too.

Jeanette, the dip is delicious, and you can use any veggies your kids prefer. For me, a small plate was the perfect lunch.

Carol, our local supermarkets have Meyer lemons for a few weeks every year. If you can't find them, you can use half lemon juice and half orange juice, or all orange juice for this dip.

This sounds delicious. I don't ever see Meyer lemons here and I'm not sure why not. Rand has a tree, lucky guy!

Kalyn, the Meyer lemon "season" here is just a few weeks. Trader Joe's brings them in, and some of our local supermarkets do, too. I think your brother needs to start sending care packages!

Looks so yummy! :)

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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