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Roasted Veggie Disks Recipe

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This recipe for Roasted Veggie Disks, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 large beets, peeled
2 large onions
1 large dark zucchini
1 large light zucchini or yellow squash
1 thin sweet potato
1 deep red pepper
1 orange pepper
1 yellow pepper

Marinade:
c. olive oil
small pinch of salt
1 t. granulated garlic powder
small pinch of pepper
1 t. oregano

Directions:
Directions:
Preheat oven to 400. Boil the beets whole for about 40 minutes. until they are soft, but not mushy. Slice into rounds or half rounds. Slice the onions into thick half rings and the zucchini and sweet potato into half-inch rounds. Peppers should be cut into strips or squares. Combine marinade ingredients in a small bowl. With a pastry brush, brush mixture over all the veggies. Lay the veggies onto cookie sheets lined with baking paper- you will need two or three pans for this- and roast in preheated oven for about 10 minutes until slightly browned. Cool.
To serve, spear the veggies onto decorative skewers or just pile them in neat stacks on each plate and secure each stack with a toothpick. You can also top with a fresh cherry tomato and green olive if available.

Personal Notes:
Personal Notes:
Reprinted with permission from the Inyan magazine!

 

 

 

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