We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table.
Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger and more food and obviously, less work.
To minimize work and make it fair, we ask everyone to bring something with them for the meal. So other than the food I made friends brought over Sheppard’s pie, broccoli quiche, salads, fish cakes, smoked salmon, seasoned chicken drumsticks, potatoes, wine and even dessert. The table was PACKED; we couldn’t see it under all the food that was served. And although I knew we are going to have a bunch of food (and leftovers) I wanted to make sure we have something purely vegetarian on the table that’s not potatoes.
If you’ve been reading my blog, you must know by now that my husband is vegetarian, so I needed to make sure that we have a festive vegetable dish on the table as well.
What’s better for inspiration than Pinterest? So I logged on and started looking at veggie dishes. When I stumbled upon this idea I couldn’t understand how I haven’t thought of it before.
So simple yet elegant, so colorful and delicious!
This veggie dish is my go-to for sure! Roasted on a mound of sautéed onion and garlic, sprinkled with Parmesan cheese (optional of course – still amazing without it as well) this is the veggies they serve in heaven for sure. Really folks, I’m not going over the top here…well maybe just a little bit. But these are super good. After you smell them you’ll be hooked, and that’s without even tasting it.
Happily adapted from the wonderful “For The Love Of Cooking” blog
- 1 Medium-Large Sweet Potato
- 2 Zucchinis
- 1½ Onion - Divided
- 2 Roma Tomatoes
- 2 Garlic Cloves - Minced
- 2½ Tbsp Olive Oil – Divided
- ½ Tbsp Dry Thyme
- ½ Tbsp Dry Basil
- ¼ Cup Grated Parmesan Cheese (Optional – for sprinkling on top)
- Preheat oven to 375F (190C)
- Cut the sweet potato, zucchini & ½ Onion in half length-wise, and slice into ¼ inch slices and set aside.
- Slice the Roma tomatoes into ¼ inch thick slices and set aside
- In a pan, over medium high heat place 1 Tbsp olive oil. Chop the remaining 1 onion and sauté in the pan while stirring, until translucent.
- Add in the minced garlic and mix together for another 30 seconds (garlic burns fast) and remove from heat.
- Prepare a 9-9.5 inch Pyrex dish and place the sautéed onion and garlic on the bottom of the dish. Spread evenly.
- Start placing the sliced veggies in the dish on top of the sautéed onions. You can place the veggies in any pattern you want (I went with sweet potato, zucchini, tomato, onion and repeated the pattern all around the dish).
- Once you’re done setting up the veggies, sprinkle them with thyme and basil and them drizzle with the remaining 1 ½ Tbsp olive oil on top.
- Cover with aluminum foil and place in the preheated oven for 35 minutes.
- After 35 minutes, remove the foil (sprinkle with the Parmesan cheese if you’re using it for this recipe) and bake for another 20-25 minutes.
