Roasted Pumpkin with Gremolata (Enhance the Flavor of Meals with Wholesome Sauces) (Vegetarian)


I could eat Gremolata all day long and pour it over every piece of toasted bread and vegetable. It doesn’t matter how much I tried to stay away from it; gremolata always makes its way to the kitchen. 

I was pretty much brought up with garlic and parsley. So, yes I can say that I'm familiar with these two ingredients. It was also a staple at grandma’s home. Every food would be garnish with garlic and sprinkle with lots and lots of parsley. Grandma would say that food taste better with garlic and chopped fresh herbs. And my Dad would make chimichurri sauce uncountable times to go over milanesas; ‘schnitzels.' There’s not much I can do to let the habit died, really! The ingredient list for the gremolata is by far one of the shortest but it taste and wholesomeness is great on its own.

This sauce will go well with raw vegetables, salads, toasted bread and hummus (any variation of hummus you’d like), over a sandwich with any possible filling you can imagine (omnivores welcome), tacos, and needless to say…that this goes beautifully with roasted vegetables

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Pumpkin, Roasted any kind you'd like. 


1/2 C. Fresh Parsley, finely chopped
1 Garlic clove, finely chopped
2-3 Tbsp. Olive oil
Zest of 1 Medium Lemon
Salt to taste
I also like adding 1 Tbsp.of fresh Lemon juice to mine, but this is optional.
And if want to add some extra kick you can add some Chilli flakes as well.


Method #1
Put all ingredients into a jar, cover with lid and shake vigorously. Use it right away or store in the fridge until ready to use.

Method #2
Combine all ingredients in a bowl, use it right away or store in the fridge until ready to use.

Pour the gremolata over the roasted pumpkin, serve with salad or brown rice and some toasted bread on the side. If you want to incorporate some protein, you can add legumes like lentils or chickpeas they go great with roasted pumpkin. For an omnivore version, add some fish, chicken breast or roasted lamb.
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