Gremolata is an Italian chopped garlic, herb and citrus blend that can be used to add zest and flavor to any number of dishes, but especially vegetables, including roasted potatoes, zucchini, cauliflower, carrots, parsnips, broccoli, butternut squash, asparagus, brussels sprouts, and more.
With only three ingredients – fresh flat-leaf parsley, lemon zest, and garlic, gremolata is easy to make: simply chop up a handful of parsley, add the zest of one lemon, and then add a glove of garlic – either chopped or one that has been pushed through a garlic press. Place all three ingredients in a very small bowl and blend until well combined. Who would have thought that three common kitchen products could come together to make one magnificent seasoning? A genius and an Italian one at that.
To make a richer gremolata, simply add 1 tablespoon of extra virgin olive oil to the gremolata mixture along with a sprinkle of salt and pepper.
Sprinkle the gremolata over the roasted vegetables and serve immediately.
- 1/4 cup of flat leaf parsley, chopped
- Zest of one lemon (or substitute an orange for brussels sprouts or a lime for a change)
- 1 piece of garlic clove (preferably an Elephant garlic clove which is less intense and sweeter than regular garlic) – enough to fill the garlic press
- 1 tablespoon extra virgin olive oil (optional)
- salt and fresh ground pepper to taste (optional)
Blend the above ingredients together and blend with roasted vegetables.