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

 

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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. 

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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 

 

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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.

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

Roasting  Zucchini

 

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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.

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