Roasted Leeks, Peppers, Carrots and Zucchini
This dish stands alone as a meltingly delicious vegetable side complement to chicken or fish. It is also outstanding tossed with pasta, add prepared or homemade pesto to make it all the more special.
More recipes with leeks
Roasted Italian Vegetables~ from Cooking for The King
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.