KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER GREEK RECIPES |
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INGREDIENTS: |
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Potatoes
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Onions
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Garlic, Heads
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Red, Yellow or Green Peppers
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Carrots
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Leeks
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Zucchini
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Eggplant
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Turnips
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Parsnips
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Olive Oil, to toss “GREEK”
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Salt
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Black Pepper, cracked
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Rosemary, fresh, chopped
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Rosemary fresh, sprig for garnish
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INSTRUCTIONS: |
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Cook peppers
separately or the flavor will
overwhelm the other vegetables.
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Slice all of the
vegetables into quarters, depending
on size (more slices for large
vegetables such as eggplant)
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Place vegetables
in a large mixing bowl and drizzle
with olive oil.
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With your hands,
toss vegetable to make sure all are
covered evenly.
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Sprinkle with
rosemary, salt and pepper.
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Place vegetables
in a cast iron skillet.
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Do not overcrowd;
use more than one skillet or prepare
in batches if necessary.
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Bake at 400°F
degrees for about 50 minutes.
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Turning from time
to time.
CHEF’S NOTE: Cook 1
potato, ½ zucchini, ½ turnip, ½ parsnip,
½ eggplant, ½ pepper or ½ carrot and ¼
onion and garlic per person. Make sure
that vegetables are ripe but very firm.
ΚΑΛΉ ΌΡΕΞΗ
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Source:
Rabbi Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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