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Recipe by Tova Lowenthal

Teriyaki Vegetables

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Teriyaki Vegetables
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Soy
1 Hour, 10 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Low Carb

Quick, healthy, and delicious, this is a great dish to put up Friday morning and have on hand for afternoon snacking. Just be sure to put some aside so you can serve it on Shabbos.

Ingredients

Teriyaki Vegetables

  • 1/2 bag baby carrots

  • 1 red onion, thinly sliced

  • 1 box mushrooms, sliced

  • 1 red pepper, thinly sliced

Directions

Prepare the Teriyaki Vegetables

1.

Preheat oven to 400 degrees Fahrenheit.

2.

Place all the vegetables in a 9×13-inch pan. Pour teriyaki sauce and oil over the vegetables and mix well.

3.

Bake uncovered for one hour, mixing every 15 minutes.

About:

Photography and Styling by Faigy Murray www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

carrots corn easy prep kid-friendly kids mushrooms roasted vegetables Shabbos Teriyaki Tova Lowenthal veggies weeknight dinner
Teriyaki Vegetables

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