Roasted Vegetables is an easy, healthy, colorful, delicious dish that can be served as a snack, appetizer or side dish for weeknight or more festive Sabbath or holiday meals. The vegetables we like to roast are sweet potatoes, zucchini, eggplant, red and yellow bell peppers, purple onions, garlic and mushrooms. If you are serving children or vegetarians, consider serving the vegetables with a small bowl of techina, as dipping the vegetables into the paste of ground sesame seeds adds protein.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- favorite vegetables (sweet potatoes, bell peppers, zucchini, eggplant, purple onion, mushrooms, garlic...)
- olive oil or olive oil cooking spray
- salt
- thyme (optional)
Preparation:
1. Wash and slice vegetables.
2. Arrange vegetables in a single layer on a baking sheet lined with parchment paper.
3. Brush the vegetables with olive oil or spray them with olive oil flavored non-stick cooking spray. Sprinkle salt (and thyme if desired) on the vegetables.
4. Cook at 375°F (190°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 lined with parchment paper.
3. Brush the vegetables with olive oil or spray them with olive oil flavored non-stick cooking spray. Sprinkle salt (and thyme if desired) on the vegetables.
4. Cook at 375°F (190°C) oven for 35-45 minutes, depending on how well done you like your vegetables.
