Friday, March 30, 2018

The Beauty of Vegetables

I fell off the kugel wagon. In most cases, the vegetables have to be cooked, than baked again, doubling prep time. Whereas shoving them in the oven to roast and serving the results is prettier and less caloric. 

For Shabbos HaGadol I prepared my usual fare, which is actually perfect for Pesach; these veggies are beautifully colorful to boot, unlike the browns and beiges of cholent and potato kugel:

Red, orange, and yellow bell peppers, seasoned with garlic powder, sea salt, and pepper.
 Kabocha squash, seasoned with cinnamon and sea salt.
Red and sweet onions, seasoned with sea salt. 
Cauliflower, seasoned with paprika, garlic powder, onion powder, salt, and pepper. 

All were tossed in olive oil and baked at 350 degrees for differing times. Others roast their vegetables at higher heats.  

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