Roasted Summer Vegetables Panagrattato

I had bought a bunch of cauliflower and beans, simply because they were so pretty...the cauliflower was the purple and orange variety, and the beans were purple, green and yellow.  I also had some romanesco.  I was trying to think of a way to eat it other than just simply raw, and roasting is what I felt like doing.  I love how it intensifies the flavors of they are crispy right out of the oven! But I didn't just want plain roasted vegetables, I decided to dress them with a bit of olive oil and lemon, and top them off with a nice crunchy bread crumb topping laced with pine nuts and garlic.  There is nothing like topping something off with breadcrumbs and the satisfying crunch you get! This all ended up being a wonderful and delicious way to prepare the veggies, and you could also use other veggies if you wanted! 

3 cups cauliflower, or romanesco

3 cups green and wax beans

juice of one lemon

sea salt to taste

Crumbs:

3 garlic cloves, sliced thinly

Preheat oven to 475 degrees.  Line 2 baking sheets with foil and spray with non-stick spray.  Toss cauliflower with just enough oil to coat, and spread out on one sheet, then do the same with the beans on the other.  Place in the oven and roast for about 20-25 minutes, or until golden and toasty (rotating pans a few times to ensure they both get browned. Meanwhile, to make crumbs, to a medium non-stick skillet, on medium heat, add 1 Tbsp olive oil. Then and add chili flakes, bread crumbs, and garlic and pine nuts. Saute until bread crumbs are toasted and golden remove from heat and add 1/2 tsp sea salt, and lemon zest and stir to combine. Place breadcrumbs in a bowl and set aside while veggies finish roasting. To serve, transfer veggies to a serving dish, and sprinkle bread crumbs over. Top with basil.