Return to Main Recipes Page/Return to Home Page

Roasted Vegetables, Israeli (P, TNT)
Source: from the Montreal Gazette, by Gigi Cohen
Serves: 8

1/2 eggplant
1 leek
1 zucchini
2 to 4 carrots
1 sweet potato or yam
1/2 green cabbage
2 red skinned potatoes
1 onion

1 tbsp. canola oil
1/4 cup olive oil
1 tbsp. sesame seed oil
1 tbsp. toasted sesame seeds
1 tbsp. tamari soy sauce
1 tsp. paprika
1 tsp. ground cumin
1 tsp. turmeric

Cut the vegetables into coarse chunks or slices and put in a huge bowl. Pour a large quantity of boiling water over them (to partially blanch) and immediately drain.

Combine the marinade ingredients in a small bowl. Pour over vegetables and mix well.

Spread in a large baking pan, cover with foil and bake 20-30 minutes at 350°F (I found that it took a little longer than that).

Remove foil and broil for 3-4 minutes until golden.

Poster's Notes: This is a perfect cold-weather side dish.

Posted by Leah Perez, Z'L

Nutritional Info Per Serving: N/A