Antipasti
Courtesy of EnLITEned Kosher Cooking 10 Servings • 10 Min. Prep Time • 30 Min. Cook TimeIngredients |
---|
1 lg. onion, peeled and quartered |
1/4 tsp. ground curry powder |
2 sm. tomatoes |
1 sm. eggplant, washed and ends removed |
1 sm. sweet potato |
2 sm.-med. zucchini |
1 basket any type of mushroom or combination of different kinds |
|
Dressing: |
Non-stick cooking spray |
1-2 teaspoon olive oil |
1-2 teaspoons each dried basil, rosemary and/or thyme |
3 cloves garlic, peeled and finely minced |
salt and pepper to taste |
Directions:
1. Prepare vegetables: Toss onion quarters with curry powder. Lay vegetables flat in a baking pan lined with parchment paper that has been sprayed with non-stick cooking spray. Spray vegetables with the non-stick spray as well.
2. Mix dressing by hand and spread over vegetables. If you prefer a more aromatic flavor, sprinkle with some additional dried herbs of choice. Cover and bake at 400°F until golden, about 15-25 min.
3. Uncover and bake a few more minutes until tender-crisp. Serve warm or store in an airtight container for 1-2 days. Antipasti can then be warmed in the oven before serving or served at room temperature.
Serving size: 3 pieces
Exchanges: Vegetable 1
Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more information contact www.feldheim.com. For more information on diabetes contact www.jewishdiabetes.org.