Roast vegetables, seven ways
One tray of vegetables and a line of each gel. It looks like a restaurant and takes forty minutes.
Hands-on 15 minTotal 55 minPareve
Ingredient amounts scale with servings. Oven temperature and cooking times stay as written; adjust the pan size and check for doneness.
Ingredients
Otherwise: any two or three good sauces
Method
- 01Cut everything to roughly the same size — this matters more than what the sizes are.
- 02Toss with oil and salt. Spread on two trays rather than crowding one; crowded vegetables steam.
- 03Roast at 220°C for 35–45 minutes, turning once, until the edges are properly dark.
- 04Arrange on a long platter and draw a line of each gel across, in spectrum order.
- 05Serve warm or at room temperature. It holds beautifully on a Shabbos table.