Fragrant Roasted Veggie Blend

Rorie Weisberg Rorie Weisberg
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We all want to capture the color and variety of various foods to make our menus Yom Tov-worthy. One way I do this is by harvesting the full potential of roasted veggies! This unique blend combines the tastes and textures of all sorts of vegetables and herbs into one special dish. Enjoy!

1h 8-10
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Paleo Vegan Passover Parve

Directions

Prepare the Fragrant Roasted Veggie Blend

  1. Place all the vegetables into a large mixing bowl. Add wine, oil, and spices. Toss to coat.

  2. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two extra-large or three standard-size metal baking sheets with Gefen Parchment Paper.

  3. Spread vegetables in a single layer on the prepared pans. Place the pans in your oven, one on each rack. Roast uncovered for 20 minutes. Switch the pans and roast for an additional 20–25 minutes until they reach desired doneness.

Credits

Notes:
Cabbage requires bug checking. Ask your personal rav or read more on OU Kosher.

Description:
Food and Prop Styling: Shiri Feldman and Chef Suzie Gornish.

Photography: Felicia Perretti.

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