Your best grilled vegetables recipe, please!

Chayalle

Thu, Aug 18 2011, 11:02 am

For a supper side dish last night, I thin-sliced a bunch of veggies - like eggplant, green and yellow squashes, and colorful peppers. I then drizzled it all with olive oil, salt, garlic powder, black pepper, and oregano.

I roasted it uncovered at 450 for about 45 minutes. Yum!

Leftovers tasted great this morning in a cream-cheese sandwich.

OOTBubby ↓

Thu, Aug 18 2011, 11:33 am

SV wrote:

I would like to try to make grilled vegetables (for shabbos). I have never made them before, so I would need a somewhat specific recipe, if possible. Also, I dont have that many vegetables in the house - a bunch of zucchinies, some carrots, green peppers - is that enough?

TIA!

Here's a specific recipe. Makes a lot -- just use it as a guide. The veggies you have are fine, would be good to add an onion if you have.

Roasted Vegetables

FromThe Haimishe Simcha Cookbook

6 large zucchini, unpeeled, cut in round ripples
6 large yellow squash, unpeeled, cut in round ripples
4 lg. red onions, cut in chunks
4 Spanish onions, cut in chunks
5 red peppers, cut in chunks
4 yellow peppers, cut in chunks
4 orange or green peppers, cut in chunks
4 tablespoon salt
2 tablespoon black pepper
4 tablespoon basil
olive oil to drizzle over everything (may omit and spray heavily with cooking spray)

Optional: small whole mushrooms (if large, cut in half or quarter), sliced portabello mushrooms, baby carrots blanched, or whole carrots sliced thinly.

Combine vegetables with salt and pepper and sprinkle with basil. Mix with oil or spray heavily with cooking spray, stirring and spraying several times. Put into single layers in several large roasting pans sprayed with cooking spray and bake at 450 for 45 minutes, stirring occasionally.

Yields: 60 servings. May be easily divided into smaller quantities.

Shopmiami49

Thu, Aug 18 2011, 2:29 pm

OOTBubby wrote:

SV wrote:

I make this recipe and got an idea actually from one of your daughters! I add some crushed red pepper flakes as well and sometimes whole cloves of garlic.

sbs

Thu, Aug 18 2011, 3:21 pm

I either slice or cube whatever veggies I have such as zucchini, yellow squash, carrots, onions, mushrooms, peppers and either put on olive oil, oregano, basil, salt, garlic and bake for about an hour at 400,
or oil and lipton's ranch dressing powder and bake covered at 350 for an hour, these are much softer, they don't get crunchy like the first recipe

↑ OOTBubby

Thu, Aug 18 2011, 5:22 pm

sbs wrote:

In the recipe I posted above the veggies get soft; they're not crunchy at all.