Roasted Leeks, Peppers, Carrots and Zucchini
2 leeks, white parts, washed well and thinly sliced 1 yellow bell pepper, seeded and thinly sliced 1 red bell pepper, seeded and thinly sliced 1 carrot, peeled and cut into matchstick sized pieces 1 zucchini, cut into matchstick sized pieces 4 roma tomatoes, quartered, and seeded 1/4 cup olive oil 1 teaspoon kosher salt 1/4 cup pine nuts, toasted Preheat oven to 425 degrees and position rack in uppermost slot. Place vegetables in a baking pan and toss with oil. Sprinkle with salt, toss again and spread into a single layer. Roast in preheated oven for 30 to 40 minutes, stirring every 10 minutes until they begin to char. To serve, top with pine nuts. Makes: 4-5 side dish servings ~ Can make ahead Active time: 20 minutes ~ Cooking time: 30 minutes a kosher for Passover Recipe
Cooking for The King by Renee Chernin The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.
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