The Best Oven Roasted Veggies (Kosher)

Written By Emad Tawfik

INGREDIENTS:

  • 2 cup broccoli florets

  • 2 cups cremini mushrooms

  • 2 cups chopped butternut squash

  • 1 zucchini, sliced and quartered

  • 1 yellow squash, sliced and quartered

  • 1 red bell pepper, chopped

  • 1 red onion, chopped

  • 2 tablespoons our Kosher Extra Virgin olive oil

  • 2 tablespoons balsamic vinegar, or more, to taste

  • 4 cloves garlic, minced

  • 1 1/2 teaspoons dried thyme

  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. Preheat oven to 395 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  2. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.

  3. Place into oven and bake for 12-15 minutes, or until tender.*

  4. Serve immediately.

Emad Tawfik

I grew up right across from Greece, in Alexandria , Egypt which is another great civilization. My wife however, grew up in Greece and I have had the great pleasure to travel there almost yearly for over a decade now. I immediately fell in love with the beauty of this country and of course the food and it wasn’t long before I realized what a vital role the Greek Olive oil plays in the Mediterranean diet and the taste of all the Greek dishes!

https://www.soultanas.com
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