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by Between Carpools and Rivky Kleiman | June 28, 2020 | 6 comment(s)

These Roasted Veggies Are So Perfect, You’ll Forget About the Main

Everyone loves roasted veggies. Learn how to do it properly, and you will taste the difference. 

Barbecue season is upon us and there is no better summery side than a well-seasoned veggie. 

Rivky taught us that every vegetable is to be dealt with differently. You cannot expect to give peppers the same treatment as Portobello mushrooms and have the same results. 

In the recipes below, each vegetable has this secret ingredient in the marinade that gives that oomph you are looking for. 

So let’s begin. 

Roasted Peppers


Roasting Peppers
 
Save Print
Ingredients
  • 1 (16-oz) bag mini tri-colored peppers, halved and seeded
  • 2 Tbsp olive oil 
  •  1 tsp kosher salt 
  •  1⁄4-1⁄2 tsp black pepper 
  • 1 Tbsp rice vinegar 
Instructions
  1. Preheat oven to 450°F. Prepare a baking sheet, with or without parchment paper.
  2. In a medium bowl, combine oil, salt, pepper, and rice vinegar. Toss peppers in mixture.
  3. Transfer peppers to prepared baking sheet. Roast for 30- 40 minutes, tossing peppers halfway through roasting time.
Notes
Rivky likes to use mini tri-colored peppers, but this method will work well with full sized peppers as well. 
3.5.3226

Roasted Mushrooms

We (no we are not going to tell you exactly who, let’s just say a few of us) once found ourselves polishing off an entire tray of Portobello caps, standing, without plates or anything (thankfully we had forks). These mushrooms are incredibly good. We will leave it at that. 

Roasting Mushrooms 
 
Save Print
Ingredients
  • 6 Portobello mushroom caps, cut into 1⁄4-inch slices (5-6 slices per cap)
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • 1⁄4-1⁄2 tsp black pepper 
  • 1-2 Tbsp teriyaki sauce
  • 2 tsp honey 
Instructions
  1. Preheat oven to 400°F. Prepare a baking sheet, with or without parchment paper. In a medium bowl, combine oil, salt, pepper, and teriyaki sauce. Toss mushrooms in mixture.
  2. Transfer to prepared baking sheet. Roast for 25-30 minutes, tossing mushrooms halfway through the roasting time.
3.5.3226

Roasted Zucchini

Just a bit of balsamic vinegar and that zucchini goes up to a whole new level. 

Roasting  Zucchini
 
Save Print
Ingredients
  • 4 large zucchinis, peel on, sliced 1⁄4-inch thick on an angle
  • 2-3 Tbsp olive oil
  • 1 tsp kosher salt
  • 1⁄4-1⁄2 tsp black pepper 
  • 1 Tbsp balsamic vinegar 
Instructions
  1. Preheat oven to 400°F. Prepare a baking sheet, with or without parchment paper. In a medium bowl, combine oil, salt, pepper, and balsamic vinegar. Toss zucchinis in mixture.
  2. Transfer to prepared baking sheet. Roast for 25-30 minutes, tossing zucchinis halfway through the roasting. Zucchinis can be roasted at the same time as the mushrooms.
3.5.3226

Once you have mastered these methods, you should try Rivky’s Grilled Vegetable And Kale Salad in her cookbook Simply Gourmet (page 78). 

Looking to grill an eggplant? This is our favorite method. 

Related Posts

Flavor Bomb Pesto & Chicken Caesar Salad
Balsamic Dill Salmon
Caramelized Onion Chicken

Filed Under: Tips & Tricks Tagged With: easy recipe, healthy, oven, pareve, side dishes, vegetables

Rivky Kleiman

Rivky Kleiman launched her career in food by being the main cook behind the wildly successful Bais Yaakov Cookbook, and has been a popular columnist with Mishpacha’s Family Table ever since. Simply Gourmet is her debut cookbook. You can follow Rivki in her kitchen on instagram @rivky_kleiman. 

Reader Interactions

Comments

  1. Anonymous says

    June 29, 2020 at 12:18 am

    Can’t see the post

    Reply
  2. Anonymous says

    June 29, 2020 at 1:09 am

    Yes there is something wrong with the new BCP app

    Reply
  3. Anonymous says

    June 30, 2020 at 12:37 pm

    Can this be done on the bbq grill?

    Reply
    • Tzirie says

      July 12, 2020 at 12:47 am

      Can this be fine with bbq grill?

      Reply
  4. Gittel says

    August 7, 2020 at 11:57 am

    Loooooove this post!! Would love if you can add more veggies. For example purple onions, eggplant, sweet potato, broccoli etc

    Reply
  5. Au says

    September 27, 2021 at 12:52 pm

    Can these be frozen?

    Reply

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