Mediterranean Roasted Spring Vegetables with Lemon Toast and Anchovy Butter

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1. 1

   Preheat oven to 220°C (425°F). Combine softened butter with chopped anchovies, minced garlic, at lemon zest. Mix well at set aside.

2. 2

   Place asparagus, carrots, zucchini, at cherry tomatoes sa isang malaking roasting pan. Drizzle with olive oil, season with salt, pepper, at thyme. Toss to coat evenly.

3. 3

   Roast vegetables sa preheated oven para sa 20-25 minutes, stirring halfway through, hanggang golden at tender with charred edges.

4. 4

   Habang nagroroast ang vegetables, spread anchovy butter generously sa both sides ng sourdough bread slices. Toast sa oven para sa final 5 minutes alongside vegetables hanggang golden at crispy.

5. 5

   Remove from oven. Arrange roasted vegetables at lemon toast sa isang serving platter. Drizzle any pan juices over vegetables.

6. 6

   Garnish with fresh parsley at additional lemon zest. Serve immediately while warm, with lemon wedges sa side.