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Recipe by Chaya Ruchie Schwartz

Grilled Veggie Florets

Grilled Veggie Florets add or remove this to/from your favorites
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 30 Minutes
Diets

These pretty florets will add dimension to any Yom Tov or Shabbos table. Buy squash and zucchini that are about the same size for uniform circles.  

Yield: 10 florets

Ingredients

Grilled Veggie Florets

  • 1 medium green zucchini, sliced into thin circles (about 1/4-inch thick)

  • 1 medium yellow squash, sliced into thin circles (about 1/4-inch thick)

  • 1 (8-ounce) box fresh mushrooms, sliced

  • 1/2 teaspoon salt

  • black pepper, to taste

  • garlic oil, for drizzling (I like Zeta brand)

Directions

1.

Preheat oven to 425 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper and grease 10 muffin tins.

2.

Place sliced zucchini, squash and mushrooms in a bowl with salt, pepper, garlic oil and vinegar; toss to coat. Lay vegetables on cookie sheet in a single layer and bake for 15 minutes. Vegetables don’t need to be cooked through, as they will be baked again.

3.

Reduce oven temperature to 350 degrees Fahrenheit. Lay dough squares on a work surface and slice in half to create rectangles of about two and a half inches by five inches. Stretch the rectangles a little to make them a bit longer.

4.

Lay veggies overlapping across the dough, about 10 pieces on each, making sure that they stick out on top. Roll up and place in prepared muffin tins. Brush with duck sauce and bake for 30 minutes.

5.

Serve with marinara sauce, if desired.

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Grilled Veggie Florets

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