I make a platter of roasted vegetables every Passover. And every Passover I ask myself why I don’t make these more often.
This recipe comes right out of my cookbook, Passover – A Kosher Collection, with a couple of changes in the vegetables. The vegetables I roast change every time I make these, depending on what looks good at the grocery store. I love using a large variety of vegetables — I feel like the platter looks more festive and special when I bring in different colours and shapes.
You can choose to roast just a few of the vegetables I’ve included, or you can add different vegetables. Asparagus and sweet potatoes are two great additions. Cauliflower and broccoli are delicious roasted. Just keep an eye on any different vegetables and remove them from the oven when they’re tender and delicious.
Roasted Vegetables
Assorted vegetables roasted and flavoured with balsamic, garlic and basil make a wonderful side for any meal.
Ingredients
- Marinade:
- 6 large garlic cloves, crushed
- 2 tsp. salt
- 3/4 tsp. black pepper
- 4 Tbsp. chopped fresh basil
- 1/2 cup balsamic vinegar
- 3/4 cup olive oil
- 2 bell peppers, cut in half, cored and seeded
- 1 medium red onion, peeled and sliced 1/4-inch thick
- 2 small zucchini, trimmed and sliced 1/4-inch thick
- 1/2 small butternut squash, peeled, seeded and cut into 1/4-inch thick wedges
- 2 carrots, peeled and cut 1/4-inch thick
- 1 small eggplant, trimmed, cut in half lengthwise and sliced 1/4-inch thick
- 1 large beet, peeled, cut in half and sliced 1/8-inch thick
- 1/2 lb. / 227 grams crimini or button mushrooms, whole or cut in half if large
Vegetables:
Directions
- Preheat your oven to 450ºF / 230°C. Line baking sheets with parchment paper — I like to make sure the paper comes up the sides of the pan for easier clean-up.
- Combine the marinade ingredients in a large mixing bowl and mix well. Transfer 3 Tbsp. of the marinade to a small bowl and set aside.
- For each of the vegetables, add them one at a time to the marinade, then use tongs to transfer the vegetables to the lined baking sheets, shaking off any excess marinade. Place in a single layer. The vegetables cook at different rates, so cook each vegetables separately.
- Bell peppers: Place on the baking sheet cut side down. Roast for 30 minutes or until the skin starts to wrinkle and brown. Transfer to a bowl and cover with plastic wrap and let cool. Once cooled, remove the skins, cut into smaller pieces and arrange on a serving platter.
- Red onions: Roast for 20 minutes, flip ove with tongs and roast another 20-25 minutes, until golden brown on both sides. If some brown faster than others, transfer them to the serving platter as they brown.
- Zucchini: Roast for 10 minutes, turn over and roast another 10-15 minutes, until lightly browned.
- Butternut squash: Roast for 20 minutes, turn over and roast another 10 minutes or until tender and lightly browned.
- Carrots: Roast 15 minutes, turn over and roast another 15 minutes, until just tender.
- Eggplant: Roast for 10 minutes, turn over and roast another 10 minutes until tender and lightly browned.
- Beets: Roast 15 minutes, turn over and roast another 10 minutes, until tender.
- Mushrooms: Always do these last as they will absorb a lot of the marinade. Roast for 15 minutes, toss and roast another 10-15 minutes until golden brown.
- Once all of the vegetables are done and on the serving platter, whisk the marinade that you set aside and drizzle over the platter. Toss each section gently. Taste the vegetables to check for seasning and add salt and pepper if necessary.
- Serve warm or at room temperature. Cover and refrigerate if you’re cooking them in advance.
Pam's Kitchen 
[…] Roasted Vegetables […]
I love roasted vegetables.
[…] a lot of cauliflower using olive oil, salt, and garlic. I also have my go-to recipe for assorted Roasted Vegetables with balsamic, garlic, and basil. I love both, but I wanted to do something a little different with […]