Cook with your child and put delicious, healthy food on the table at the same time with this easy Grilled Vegetable Platter recipe. I cut the various vegetables into pieces. Then my daughter arranged them in fun patterns on baking sheets. This was meant to be a side dish for Sabbath dinner, but it became an antipasti appetizer as everyone ate it before Shabbat dinner was even served.
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
- sweet potatoes
- purple onion
- mushrooms
- bell peppers
- zucchini
- eggplant
- olive oil or olive oil cooking spray
- dried or fresh thyme
- kosher salt
Preparation:
1. Wash and slice vegetables.
2. Arrange vegetables in a single layer on a baking sheet either lined with parchment paper or sprayed with non-stick cooking spray.
3. Brush the vegetables with olive oil or spray them with olive oil flavored non-stick cooking spray. Sprinkle generously with thyme and lightly with kosher salt.
4. Cook in a 400°F (200°C) oven for 35-45 minutes, depending on how well done you like your vegetables.
2. Arrange vegetables in a single layer on a baking sheet either lined with parchment paper or sprayed with non-stick cooking spray.
3. Brush the vegetables with olive oil or spray them with olive oil flavored non-stick cooking spray. Sprinkle generously with thyme and lightly with kosher salt.
4. Cook in a 400°F (200°C) oven for 35-45 minutes, depending on how well done you like your vegetables.
