Preparation

• In a small saucepan, combine the oil and garlic. Set over medium-low heat and cook until the smaller pieces of garlic turn light golden-brown, about 3 minutes. Stir in the coriander and cook for about 20 seconds. Immediately remove from the heat and transfer to a small heatproof bowl to prevent overcooking. Keep warm.
• Sprinkle the roasted vegetables with the lemon juice, season to taste with salt and pepper, and arrange on a serving platter. Spoon the toasted garlic oil over the vegetables.