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Parve
Easy
6 Servings
Allergens 
No Allergens specified
4 Hours
Diets
The colors in this roasted vegetable dish will make your entire dinner more enticing.
2 zucchinis
2 yellow squash
1 eggplant
2 red peppers
2 yellow peppers
2 green peppers
2 Spanish onions, cut into wedges
10 to 12 mushrooms, sliced
1/2 cup Gefen Olive Oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Gefen Basil
1 teaspoon sugar
Slice zucchinis, squash, and eggplant diagonally. Cut peppers into quarters.
Combine marinade ingredients. Coat the vegetables. Marinate for two to four hours.
Preheat oven to 450 degrees Fahrenheit.
Place all vegetables onto a cookie sheet in a flat layer. Bake for 30 minutes.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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Marinated grill vegetables 1 tsp. pepper is too spicy for me. so how much pepper should i do?
I am not sure how much pepper you can handle but start with a 1/4 tsp
i did 1/2 tsp. and it was prefect.
grilled veggies marinated No lemon juice or vinegar in the marinade?
It doesn’t call for any acid, however, if you like your vegetables with a kick of acidity I would recommend adding lemon, vinegar or balsamic vinegar.
Overnight Can I marinate overnight? Thank you!
yes!
came out yum, it makes tons I halved the recipe