12 Servings
2 Hours, 30 Minutes
Allergens
Recently, I went out to eat and the restaurant offered a vegetable appetizer that I decided to try. It was a combination of warm grilled vegetables layered one on top of the other with a delightful balsamic vinaigrette drizzled over it. It was delicious! It was also beautiful! That was my inspiration for this dish. I thought, Why not make this a part of any Pesach menu? It’s perfect as a side dish at any meal (or more than one). Especially with all that color, it’s so festive.
It has great flavor, looks gorgeous on the serving platter or plated, and of course, it’s healthy! Take my word for it: It’ll be a hit.
Prepare the marinade. In a small bowl, combine the oil, balsamic vinegar, water, lemon juice, garlic, salt, pepper, and Italian seasoning. Set aside.
Lay the vegetable slices in a shallow baking pan or baking sheet. Pour the marinade over the vegetables. Cover and refrigerate for at least two hours.
Preheat oven to 375 degrees Fahrenheit.
Layer vegetables, in alternating colors, in the cups of a muffin pan, ending with the red onion. I layered in the following order: 2 slices carrots, 2 slices yellow squash, 2 squares red pepper, 2 slices Portobello mushrooms, 2 slices zucchini, 2 squares yellow pepper, and red onion. The vegetable stacks will shrink as they bake, so stack generously.
Cover and bake for 15 minutes. Uncover and bake an additional 10 minutes. Keep in muffin tins until ready to serve. Remove carefully from muffin tins and place directly on serving platter. Can be served warm or at room temperature.
Advance prep Can these be frozen?
I have never tried it, my only concern would be the zucchini and squash because they retain a lot of water and do not always freeze well.