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Recipe by Sheindy Unger

Roasted Vegetable Board

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Roasted Vegetable Board
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - No Refined Sugar - Vegan

Roasted vegetables are a winner every time. Whether you’re serving a gourmet meal or a simple dinner, these vegetables are the perfect addition.

Ingredients

Roasted Vegetable Board

  • 1 eggplant

  • 1 large sweet potato

  • 1 zucchini

  • 1 yellow zucchini

  • 1 onion

Marinade

Directions

1.

Preheat oven to 500 degrees Fahrenheit.

2.

Cut the vegetables into 3/4-inch slices. (For larger squash slices, cut the squash in half in the width, then cut the slices in the length).

3.

Salt the eggplant and set aside on towel paper for 10 minutes, then pat dry.

4.

Brush all vegetable slices with marinade on both sides.

5.

Place the slices in a single layer in a sheet pan. Bake uncovered for 25 minutes.

6.

Serve with your favorite dressing.

Notes:

Serving suggestion: To make the vegetable board, form rows of each vegetable on a tray. For a personal presentation, make a vegetable tower by layering one slice of each vegetable. Drizzle desired dressing.

Recipe tags

antipasti grilled veggies healthy platter roasted vegetables Sheindy Unger vegetable board vegetables
Roasted Vegetable Board

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