– This makes a lot! You can easily halve this recipe, but I like to make a big batch and nosh on them over Yom Tov or cut some of the leftovers into a salad. They are also really delicious in an omelet.
– I usually use about 1 teaspoon each of oil and balsamic vinegar for each type of vegetable, and about 1/2 teaspoon of salt, but add enough to lightly coat each vegetable.
Recipe reproduced from My Pesach Kitchen by Faigy Murray with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.