Recipe by Brynie Greisman

Grilled Vegetable Pinwheels

Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

Ingredients

Main ingredients

  • 1 of each red, yellow, and orange peppers, cut into thick strips

  • 2–3 green and yellow zucchini, cut into rounds or spears 

  •  2 sweet potatoes, cut into spears

  • 1 medium onion, quartered

  • 1 head garlic, separated (optional)

Sauce

  • 1/4 cup oil

  • 3-4 tablespoons onion soup mix

  •  3-4 tablespoons brown sugar

  • salt, to taste

For Serving

Directions

Make the Pinwheels

1.

Mix sauce ingredients in a small bowl. Set aside.

2.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Either place all veggies in a bowl and coat with sauce, and then transfer to a baking sheet in a single layer, or lay each one separately on a baking sheet, side by side, and drizzle with sauce.

3.

Bake for approximately 45 minutes or until slightly tender. Mix together (if following the first option) or baste veggies with sauce (if following the second option) and continue baking for additional 15 minutes or until crispy and brown on the outside.

Tips:

To make this low fat, use just one tablespoon oil and three to four tablespoons water.

Notes:

To achieve the look in the photo, slice each vegetable thinly in the length. Mix with sauce ingredients, and bake as above. Lay one veggie on top of the other on a crepe (to achieve the pinwheel effect) and roll up as a jelly roll. Slice into pinwheels. Serve warm.  

Credits

Photography: Daniel Lailah Styling: Amit Farber

Grilled Vegetable Pinwheels

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