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Rainbow Roast Vegetable Medley

April 17, 2019

There's nothing like Pesach prohibitions to bring out everyone's inner, we're-all-going-to-starve paranoia. 

The truth is that potatoes can be cooked in a myriad of exciting ways, every year brings more kosher for Pesach couscous, pasta 'n even bread substitutes plus, most importantly, you can always count on trusty vegetables to make the ultimate side dish or meat-free meal.

Getting your 5-a-day is especially important now when matzo - with all its nasty side effects - forms the basis of your diet and this grilled vegetable medley is about to become your new, best friend.

Adding color to a largely pale 'n pasty Pesach palette, it also delivers much needed fiber and vitamins, prevents hungry vegans resorting to chewing on the box the matzo came in, and tastes equally delicious warm or at room temperature.

Roasting also naturally caramelizes vegetables, bringing out their inbuilt sweetness, and adding massive taste appeal.

Pesach panic averted in one, easy step!



VEGETABLES (See notes)
1 small eggplant, sliced in long fingers
3 green zucchini, sliced in rounds or fingers
1 container white mushrooms
2 red peppers, cut in large cubes
1 yellow pepper, cut in large cubes
4 carrots, cut in rounds or thin strips
2 cups broccoli florets
2 red onions, cut in large cubes

MARINADE
1/4 cup olive oil
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
2 teaspoons crushed garlic
Salt and coarse pepper
Sugar
Lemon zest/fresh lemon juice 

1: Mix olive oil, herbs and garlic, pour over vegetables and allow to marinate for 2 hours, tossing now and then.
2: Lay vegetables out on a large tray - don't pile them too closely or they will steam instead of roasting - and season well with salt and pepper then sprinkle over a pinch of sugar.
3: Roast in a preheated oven at 200 C for approximately 25 minutes - keep an eye on the broccoli as this can burn if left too long - or until soft and beginning to brown.
4: Place vegetables on a serving dish, drizzle over a little extra olive oil, and toss through a little lemon zest or juice if desired.

COOK'S NOTES: Serves 6 as a side dish. Feel free to change vegetable selection to include extras like par-boiled baby potatoes, sliced fennel, beetroot, cubed sweet potato etc. Just make sure you cut vegetables according to their cooking time as vegetables that take a long time to cook - like carrots - should be cut smaller than vegetables that cook quickly like mushrooms. These can be made up to 3 days in advance and stored in the refrigerator. Delicious served warm or at room temperature. 

 

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