Pesach recipes
For the spring issue of Kallah Magazine, I asked for recipes that could be made on Pesach and also throughout the year.I got great recipes from Miriam Peromsik and Jamie Geller, author of two cookbooks and cofounder of www.JoyofKosher.com. Originally, I was not planning to put in any recipes of my own, as I already posted my favorites in last year’s Pesach issue. (You can read them and print them out at http://issuu.com/ariellabrown/docs/kallahmagazine-pesach). However, I was recently looking for a way to put together zucchini and red pepper and found a great recipe that just happens to fit the criterion of the title. It doesn’t use eggs or matzah, so it is cholesterol and gluten free, not to mention acceptable for those who don’t eat gebrokts. Plus, it is easy to prepare and quite economical, as it uses inexpensive ingredients and can feed 6. So I just had to include it.
Baked Vegetables (parve)
Note :This recipe does not reheat well, so only make it right before you serve it, and be sure to put it in the preheated oven immediately after assembling the ingredients so that the potatoes do not have time to discolor. I use the food processor to slice the potatoes and zucchini. This comes out on the mild side, so you may want to add more spice or garlic if you like a stronger flavor.
1 clove garlic, peeled and halved
2 lbs. baking potatoes, peeled and thinly sliced
4 small zucchinis, sliced
2 red bell peppers, cut into strips or thin rings
4 tbsp. olive oil
2 tsp. thyme
2 tsp. salt
Dash of pepper (optional)
Preheat oven 350 degrees.
Rub a 9 x 13” or equivalent size baking dish or pan with garlic. Use about 1 teaspoon of the oil to grease it lightly. Layer half of the potatoes in bottom of dish, overlapping slices if necessary. Season lightly with the thyme, salt (and optional pepper). Drizzle 1 tablespoon of oil over the potatoes. Add a layer of half the red peppers, then half the zucchini. Season again with salt and thyme. Drizzle 1 tablespoon oil over the vegetables. Repeat layering and seasoning. Drizzle any remaining oil over the top. Cover securely with aluminum foil. Bake until vegetables are very soft and tender, 1 hour. (Serves 6)
Find the rest of the recipes at http://issuu.com/ariellabrown/docs/spring2011
Baked Vegetables (parve)
Note :This recipe does not reheat well, so only make it right before you serve it, and be sure to put it in the preheated oven immediately after assembling the ingredients so that the potatoes do not have time to discolor. I use the food processor to slice the potatoes and zucchini. This comes out on the mild side, so you may want to add more spice or garlic if you like a stronger flavor.
1 clove garlic, peeled and halved
2 lbs. baking potatoes, peeled and thinly sliced
4 small zucchinis, sliced
2 red bell peppers, cut into strips or thin rings
4 tbsp. olive oil
2 tsp. thyme
2 tsp. salt
Dash of pepper (optional)
Preheat oven 350 degrees.
Rub a 9 x 13” or equivalent size baking dish or pan with garlic. Use about 1 teaspoon of the oil to grease it lightly. Layer half of the potatoes in bottom of dish, overlapping slices if necessary. Season lightly with the thyme, salt (and optional pepper). Drizzle 1 tablespoon of oil over the potatoes. Add a layer of half the red peppers, then half the zucchini. Season again with salt and thyme. Drizzle 1 tablespoon oil over the vegetables. Repeat layering and seasoning. Drizzle any remaining oil over the top. Cover securely with aluminum foil. Bake until vegetables are very soft and tender, 1 hour. (Serves 6)
Find the rest of the recipes at http://issuu.com/ariellabrown/docs/spring2011
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