Roasted or Grilled Vegetables with Fennel and Walnut Butter
Elevate your side dish game with this flavorful recipe for Roasted or Grilled Vegetables with Fennel and Walnut Butter. Packed with vibrant produce like zucchini, eggplant, bell peppers, carrots, and fennel bulb, this dish is perfectly caramelized in the oven or kissed with smoky char from the grill. The star of the show is a luscious fennel and walnut butter, made with toasted walnuts, garlic, and a splash of lemon juice for a bright, nutty finish. This easy vegetable medley pairs beautifully with any main course and doubles as a stunning centerpiece for a vegetarian feast. Whether you're hosting a backyard barbecue or a cozy dinner, this recipe delivers wholesome, gourmet flavors in every bite.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 2 medium Red bell peppers
- 3 medium Carrots
- 1 large Fennel bulb
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 0.333 cup Walnuts
- 1 clove Garlic
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C) if roasting the vegetables, or preheat an outdoor grill to medium-high heat if grilling.
Wash and dry the zucchini, eggplant, red bell peppers, carrots, and fennel bulb. Cut the zucchini, eggplant, and carrots into lengthy bite-sized pieces. Slice the red bell peppers into wide strips and remove the seeds. Cut the fennel bulb into thin wedges, keeping the core intact so the layers stay together.
Place all vegetables in a large mixing bowl. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
For roasting: Spread the vegetables onto a large baking sheet in a single layer. Roast in the preheated oven for 25–30 minutes, flipping halfway through, until tender and slightly caramelized. For grilling: Grill the vegetables on preheated grates for 4–6 minutes per side until tender and grill marks appear.
While the vegetables are cooking, prepare the fennel and walnut butter. In a small skillet, toast the walnuts over medium heat for 2–3 minutes until fragrant. Let cool slightly, then finely chop.
In a small saucepan, melt the butter over low heat. Add the chopped walnuts, finely minced garlic, and a pinch of salt. Cook for 1–2 minutes, stirring constantly to prevent burning.
Remove the butter from heat. Stir in the lemon juice and chopped parsley.
Once the vegetables are done cooking, transfer them to a serving platter. Drizzle the fennel and walnut butter evenly over the vegetables.
Garnish with additional parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 24.4 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 7176 mg | 312% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 81.7 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 5087 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
