Name: Boquerones with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz White anchovies (boquerones); 1 medium Red bell pepper; 1 medium Zucchini; 0.5 medium Red onion; 1 tsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley; 1 wedge Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Boquerones with Roasted Vegetables

Tender boquerones served over a bed of smoky roasted peppers and zucchini, finished with a vibrant squeeze of fresh lemon and aromatic parsley.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.7g

Fat

18.7g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

7 oz White anchovies (boquerones)

1 medium Red bell pepper

1 medium Zucchini

0.5 medium Red onion

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the red bell pepper, zucchini, and red onion into thin, uniform strips to ensure even cooking.
3
Place the sliced vegetables on the baking sheet and toss them with the extra virgin olive oil, minced garlic, sea salt, and black pepper.
4
Roast the vegetables for 20 minutes until they are tender and develop slightly charred edges.
5
Arrange the warm roasted vegetables on a serving platter and top them with the chilled boquerones.
6
Garnish the entire dish with finely chopped fresh parsley and a bright squeeze of lemon wedge before serving.