Roasted Veggies for 3rd day yom tov

kb ↓

Mon, May 21 2012, 10:44 am

Is this possible? I'm not very 'into' vegetables, but I was thinking of making roasted vegetables (squash, peppers, onions, carrots...) for the 3rd day lunch meal. Can I make them and freeze them? Or will they stay better in the fridge? Or are some things only good fresh and I should come up with some other side dish?

OldYoung

Mon, May 21 2012, 10:46 am

Totally possible! If you have a blech, use a grill pan and make them fresh. Yum!!!

↑ kb ↓

Mon, May 21 2012, 10:49 am

No - all I'm going to have is a plata - that's part of the problem, I guess. Can they be reheated, or will it not be that good?

AlwaysThinking

Mon, May 21 2012, 10:52 am

They tend to go a bit soggy from my experience. Even when re-heating straight after cooking.

sped

Mon, May 21 2012, 10:52 am

I was at a Shabbos sheva brachos where they served roasted vegetables during the day meal, and they were delicious. I am quite sure they were not made fresh Smile

vicki

Mon, May 21 2012, 10:54 am

They are definitely not AS good as fresh but I do it all the time. When you re-heat it, keep the veggies uncovered, otherwise they taste boiled and lose flavor.

I use fresh garlic, onion, sweet potato, squash, carrots, eggplant, orange/red/yellow pepper, hmmm what else?
ETA: I refrigerate. I never freeze.

Last edited by vicki on Mon, May 21 2012, 10:57 am; edited 1 time in total

penguin

Mon, May 21 2012, 10:54 am

I like 'em cold, or even room temp. But I don't think freezing will work well.

ra_mom ↓

Mon, May 21 2012, 11:44 am

I make a delicious zucchini 'spaghetti' salad with strands of julienned zucchini. I prepare the zuke separately, then the veggies separately. Bring to room temperature and toss before serving.

↑ kb

Mon, May 21 2012, 1:49 pm

ra, can you post the recipe? And what if I don't have a julienner - can I just cut them into skinny strips or it won't look nice?

↑ ra_mom ↓

Mon, May 21 2012, 2:14 pm

kb wrote:

ra, can you post the recipe? And what if I don't have a julienner - can I just cut them into skinny strips or it won't look nice?

get an oxo julienne peeler. worth the $10.

I will post the recipe soon.

↑ ra_mom

Tue, May 22 2012, 4:28 pm

kb: here you go

Zucchini Spaghetti Salad
· 2 medium zucchini (1 1/4 lbs. total)
· 2 Tbsp olive oil, divided
· 2-3 mini onions, sliced into thin rings
· 1 small garlic clove, very thinly sliced
· 1 cup grape tomatoes (5 oz.), halved
· 2 cups mushrooms (5 oz.), thinly sliced
· kosher salt and coarse black pepper, to taste

Peel the zucchini and trim the ends. Using a good quality julienne peeler (OXO far surpasses the others), cut the zucchini into long strands of spaghetti. Keep peeling into julienne strips until you have just 1/2" inch of zucchini remaining in the center. Discard.
Lay out the zucchini spaghetti in one even layer over doubled up paper towels. Allow the zucchini to sit and dry out for 4 hours.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the zucchini strands until just heated through and coated with oil, about 2 minutes, in batches as necessary. Set aside.
In the same pan, add the remaining tablespoon of olive oil and sauté the onion and garlic until translucent, about 2 minutes. Add the mushrooms and sauté another 3 minutes. Then add the grape tomatoes for 1 minute. Season with salt and pepper to taste.
Season the zucchini with kosher salt, add the rest of the vegetables and toss lightly with tongs.
Serve at room temperature.

anonymom

Tue, May 22 2012, 7:05 pm

I would make them as you normally would and serve at room temperature.

granolamom

Wed, May 23 2012, 12:57 pm

vicki wrote:

I roast veggies for shabbos lunch all the time, dont freeze, I let them come to room temp.
dh's fav is roasted tomatoes and garlic (I like to use red and yellow grape tomatoes, so pretty!). but peppers are great, and sweet potatoes with some cinnamon and cayenne pepper, or vidalia onions with a bit of balsamic vinegar and sea salt.

in general, I find that vegetables dont freeze well unless pureed. maybe with the exception of string beans.

bubble gum

Thu, May 24 2012, 1:24 pm

ra_mom wrote:

Lay out the zucchini spaghetti in one even layer over doubled up paper towels. Allow the zucchini to sit and dry out for 4 hours.

This recipe sounds yummy and different. I'm especially excited about it because DH is starting the SCDiet soon and this would be perfect. One question though- when you say to lay the zuchinni in one even layer, does that mean the zuchinni is not doubled up on the paper towels at all- as in, you spread it out all over the counters? Or do u just mean to make a flat pile of all the strands?