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Recipe by Estee Kafra

Roasted Vegetable Medley

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Ever since I developed this recipe, I tend to make it at least once a week. It takes just a few minutes of prep time and is so full of flavor and vibrant colors. For a delicious change, I add the leftovers to an omelet.

Ingredients

Main ingredients

  • 6–8 baby peppers in all colors, thinly sliced into rings

  • 1 large leek, thinly sliced into rings

  • Gefen Light Olive Oil, to taste

  • salt, to taste

  • 1/4 cup fresh Italian parsley, finely chopped

  • pepper, to taste

Directions

For the vegetables

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Place peppers and leek into a large mixing bowl and lightly coat with oil. Season with salt and pepper. Toss until combined.

3.

Spread evenly on a lined cookie sheet and roast for about 10 minutes, or until vegetables start browning.

4.

When ready to serve, mix in the chopped parsley.

5.

Serve warm or at room temperature.

Roasted Vegetable Medley

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Rochel
Rochel
6 years ago

Great recipe! Easy, quick, appetising, and makes a flavorful change from typical roasted vegetables – I wouldn’t have thought of roasting leeks, but it adds great flavor!

Chaia Frishman
Chaia Frishman
Reply to  Rochel
6 years ago

Roasted leeks sounds amazing. Thanks Rochel.