Kitchen Humanities: Spring Roasted Vegetables and Gremolata


In this 7th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Gremolata sauce.


After this lesson, students will be able to:

  • apply a cooking method without a recipe
  • taste ingredients and adjust a recipe accordingly
  • learn a simple and versatile sauce


During this lesson, students will:

  • wash, cut, season, and roast seasonal vegetables 
  • demonstrate their tasting skills by adapting the Gremolata recipe to their taste
  • brainstorm other uses for the Gremolata sauce


For the Chef Meeting

  • Gremolata recipe
  • Ingredients and tools for demonstration
  • Visual aid


  • Seasonal vegetables
  • Olive oil
  • Salt
  • Pepper
  • Lavash

For the Gremolata

  • ½ cup Italian parsley leaves
  • 1 small clove of garlic
  • Zest of 1 small lemon


  • Chef knives
  • Paring knives
  • Crinkle cutter
  • Cutting boards
  • Sheet pans
  • Measuring cups
  • Measuring spoons
  • Parchment paper
  • Zester
  • Mortar and pestle


  • Oven
  • Blender

Before You Begin

  • Collect all the tools and ingredients, and then distribute them to the tables
  • Gather the supplies for the Chef Meeting
  • Create the visual aid
  • Copy the Gremolata recipe to hand out


At the Chef Meeting

At the Table

  1. Meet with the table groups to introduce the ingredients, review the recipe, and assign jobs.
  2. Prepare the vegetables.
  3. While the vegetables are roasting, prepare the Gremolata recipe.
  4. Set the table.
  5. Eat.
  6. Clean up.

At the Closing Circle

What was your favorite roasted vegetable?

Download: Roasted Veg Visual Aid

Download: Gremolata Recipe

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