KosherEye.com

By Rebbitzin Rifki Freundlich

Choose any combination of vegetables and colors, grilled or roasted. To serve: arrange by color.
"I serve mine on a square, white serving piece. This dish can be served at room temperature and is therefore perfect for Shabbat lunch".

Ingredients

Suggested Vegetables for Grilling:

Green: diagonal slices of washed (not peeled) zucchini
Yellow: diagonal slices of washed (not peeled) yellow squash
Red: purple-sliced onion
Yellow/Orange/Red: peppers flayed, seeded and cut into 4 pieces or
Assortedcolors of mini peppers- seeded and halved
ExtraVirgin olive oil, salt, garlic powder

SuggestedVegetables for Oven Roasting
Red: beets- peeled (with gloves on) and sliced
Green: baby/petite zucchini or pencil-thin asparagus (appropriately checked) or garlic saut