These and Those

Musings from Students of the Pardes Institute of Jewish Studies in Jerusalem

[Alumni Guest Post] Recipe: Roasted Vegetables

Posted on February 25, 2014 by Nataliya Naydorf

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Nataliya Naydorf2 zucchinis
1 potato
2 sweet potatoes
6 cloves of garlic
1 red pepper
1 green pepper
2 carrots
1 beet
olive oil


  1. Preheat oven to 200C
  2. Cut zucchini, potato, sweet potato, red and green peppers, beet and carrots into half inch thick pieces. There is no need to peel the skins since they’re good for you!
  3. Peel garlic cloves and cut them in half length wise.
  4. Put vegetables into large plastic container with a lid and pour olive oil over vegetables until they are coated.
  5. Sprinkle vegetables evenly with pepper, salt, thyme, paprika, basil and rosemary so that they visibly coat the top layer of vegetables.
  6. Put the lid over the vegetables and shake the container so that the vegetables are evenly coated and the garlic is evenly distributed throughout.
  7. Pour out contents into baking dish. Sprinkle any herb that you feel isn’t participating in the vegetable party going on in your baking dish.
  8. Put into oven for an hour and ten minutes. Poke potatoes and beet with a fork after 45 minutes and then every 15 minutes after. The fork should pierce the veggies easily and they should be soft.
  9. Serve with labnah!