Recipe by Erin Grunstein

Mixed Roasted Vegetable Medley

Print
add or remove this to/from your favorites
Parve Parve
Medium Medium
6 Servings
Allergens

No Allergens specified

This was not a recipe that I planned in advance. I had bits of different vegetables left over and threw this dish together. It ended up being fabulous!

Ingredients

Main ingredients

  • 1/2 eggplant, cubed

  • 1/2 butternut squash, peeled and cubed small (1/4 inch)

  • 1 zucchini, cubed

  • 1/2 cauliflower, cut into small florets (washed and dried well)

  • 1/2 shallot, minced

Directions

Prepare the Vegetable Medley

1.

Preheat oven to 400 derees Fahrenheit.

2.

Spray two cooking sheets generously with cooking spray. On one sheet, spread zucchini and eggplant (keep vegetables separate). On the other sheet, spread cauliflower and squash (again, keeping separate). Keep the vegetables separate so that if one is ready it can be removed from the oven before the others.

3.

In a bowl, mix together shallot, smoked paprika, salt and oil. Spread 1/4 paprika mixture on each vegetable and mix to coat well.

4.

Bake for 20 minutes. Toss each vegetable. Check eggplant and zucchini for readiness – they should be crispy on the outside.

5.

Return to oven for another 10 minutes and check. Toss the vegetables. The eggplant should be ready now. remove to a bowl. The other vegetables need another 30 minutes.

Mixed Roasted Vegetable Medley

Please log in to rate

Reviews

Subscribe
Notify of
2 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
gina friedlander
gina friedlander
3 years ago

How long does this keep? Can you make this the day before?

Question
Mark your comment as a question
gina friedlander
gina friedlander
3 years ago

How far in advance can you make this