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Roasted Vegetables
Serves 8
8 baby eggplants
8 small tomatoes
8 large mushrooms
8 zucchini
1?2 cup olive oil
1?4 cup balsamic vinegar
4 cloves garlic, through press
1 tsp. salt
1 tsp. sugar
1 tsp. pepper
2 tsp. chopped oregano
2 Tbs. chopped parsley
Cut the vegetables in half. Combine the oil, vinegar, garlic, salt, sugar, and pepper. Place the vegetables cut side up in a baking dish and sprinkle the sauce over the vegetables.
Roast the vegetables in a preheated 375-degree oven for 30 minutes, or until they are soft. Serve warm or at room temperature.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
8 baby eggplants
8 small tomatoes
8 large mushrooms
8 zucchini
1?2 cup olive oil
1?4 cup balsamic vinegar
4 cloves garlic, through press
1 tsp. salt
1 tsp. sugar
1 tsp. pepper
2 tsp. chopped oregano
2 Tbs. chopped parsley
Cut the vegetables in half. Combine the oil, vinegar, garlic, salt, sugar, and pepper. Place the vegetables cut side up in a baking dish and sprinkle the sauce over the vegetables.
Roast the vegetables in a preheated 375-degree oven for 30 minutes, or until they are soft. Serve warm or at room temperature.
(Rebecca Ets-Hokin)
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