Oven Grilled Vegetables


2 red bell peppers, sliced

2 yellow bell peppers, sliced

1 extra large green zucchini, thinly sliced

1 extra large yellow zucchini, thinly sliced

1 extra large white onion, sliced

1 package whole button mushrooms

1 1/2 cup olive oil

1 tsp. fresh ground thyme

1 tsp. ground basil

2 tsp. garlic, minced

1 tsp. oregano

1 tsp. kosher salt

1 tsp. black pepper

Preheat your oven to 375 degrees

pour olive oil into a small bowl,  lightly whisk in thyme, basil,oregano, garlic, salt and pepper until combined.

Take an 11×17 -inch baknig sheet and coat the bottom of the pan with the olive oil mixture.

Take a 9×13-inch baking sheet and do the same with the olive oil mixture.

Set aside both.

With a sharp knife, thinly slice the peppers length wise. Lay them flat on the 9×13 sheet and brush lightly with oil mixture, next slice onions length wise and layer them on top of the peppers and brush them with the oil mixture. Then take the button mushrooms, place them on top of the onions and coat with the oil, until all vegetables have a thin coating of the olive oil mixture.

Bake the zuchini for 10 to 15 minutes and the other vegetables for about 20 minutes until they are soft and brown on the edges. Mix together. There you have your grilled/baked vegetables.


Print Friendly
Print Friendly and PDF

About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (1)

Trackback URL | Comments RSS Feed

  1. Is the second pan for the zucchinni and the rest of the vegetables, cooked without the olive oil mixture?

Leave a Reply

If you want a picture to show with your comment, go get a Gravatar.

Jewish Newspaper