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Parve
Easy
10 Servings
Allergens 
No Allergens specified
1 Hour
Diets
When my brother got engaged, his future mother-in-law served this dish at their vort. I probably ate more from this platter than from any of the cakes or chocolate platters displayed. A vegetable platter is so regal looking and much easier than it looks! These are the vegetables I like to use, but you can really use whatever you like, or whatever is in season.
2 large zucchini, sliced
2 red onions, sliced into rings
1 (24-ounce) bag Beleaf Frozen Broccoli
1 (24-ounce) bag Beleaf Frozen Cauliflower
1 medium yellow squash
4 portobello mushroom caps, sliced
1 bag mini colored peppers, whole
Tuscanini Balsamic Vinegar (see note)
oil (see note)
kosher salt (see note)
1 avocado
1/2 teaspoon kosher salt
juice of 1 lime (approximately 1 tablespoon Heaven and Earth Lime Juice)
1 clove garlic
Preheat oven to 400 degrees Fahrenheit. Line two to three baking sheets with parchment paper.
In separate bowls, toss each vegetable with vinegar, oil, and salt.
Place on prepared baking sheets.
Bake for 40 minutes, until tender.
In the bowl of a food processor fitted with the āSā blade, pulse all dip ingredients until smooth and creamy.
If not serving immediately, place vegetables into a nine- x 13-inch pan or container and refrigerate. Allow to come to room temperature before serving.
Recipe reproduced from My Pesach Kitchen by Faigy Murray with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.
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Favorite recipe of all times
I use it anytime i have a lot of vegetables to make for shabbat
Thanx