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Forum
-> Recipe Collection
-> Kugels and Side Dishes
Ima'la
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Wed, Nov 21 2007, 12:32 pm
Slice lots of veges (make lots b/c it gets smaller as it roasts and people gobble it up!):
red pepper
yellow pepper
zucchini
eggplant
sweet potato
potatoes
carrots
onion
garlic
Drizzle with olive oil, sprinkle lots of kosher salt and some black pepper if you like.
Roast at 450F, uncovered. Potatoes & carrots need more time - I put them in about 1/2 hr. before the rest. The rest are ready when they're soft & slightly charred. (About 30-45 min.)
After the first time I made it, I could not believe how good these were! EVERYONE not only loves them, but raves about them and asks if it is really hard to make. Everyone includes DH, my parents, my ILs, seminary girls...and even YESHIVA BOCHURIM (the ultimate vege test!)!!!!!
Enjoy!
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anuta
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Wed, Nov 21 2007, 1:50 pm
I do something very similar, and vary veggies depending on what I have.. I roast them on a big cookie sheet.
One of my favorite ingredients is cauliflower; cauliflower florets turn out amazing. I also like to slice mushrooms in half (or quarters, depending on the size) and add to the veggies. It really is special.
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Ima'la
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Wed, Nov 21 2007, 8:55 pm
Cauliflower does sound really nice and mushrooms too!
I don't really use all the veges I mentioned - I find eggplant too sharp, so I leave that out and I don't particularly care for carrots in it. Sweet potatoes I only use sometimes.
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cookielady
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Wed, Nov 21 2007, 8:58 pm
I have been using white skinned eggplant, it's a much milder taste, more sweetness to it.
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Mimisinger
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Wed, Nov 21 2007, 9:07 pm
I do the same but only a little salt and I add lots of garlic powder and onion powder.
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greenfire
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Wed, Nov 21 2007, 11:11 pm
sounds yum - try adding fresh garlic cloves ...
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ShirleyTemple
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Wed, Apr 29 2009, 12:50 pm
Ima'la... are you still here?
I found this post yesterday, and gave it a try.
'Twas delicious & healthy all at once.
Thanks.
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DefyGravity
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Wed, Apr 29 2009, 12:53 pm
I've been making this a lot lately! It's a much healthier and easier alternative to kugel. I also make it a couple times during the week.
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Barbara
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Wed, Apr 29 2009, 1:00 pm
Turnips and beets work well, as do Brussels sprouts.
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DefyGravity
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Wed, Apr 29 2009, 1:09 pm
I usually roast cauliflower, sweet potato, zucchini, eggplant, or butternut squash. I like using sea salt for spice.
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ShirleyTemple
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Wed, Apr 29 2009, 1:12 pm
The sweet potatoes weren't ready after about 50-60 minutes. The rest was great!!
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DefyGravity
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Wed, Apr 29 2009, 1:15 pm
I usually roast zucchini and eggplant together, and butternut squash and sweet potato together.
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chocolate moose
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Wed, Apr 29 2009, 1:19 pm
I hve a good recipe posted here but I thinki of it more as a winter item
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abismommy
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Wed, Apr 29 2009, 1:34 pm
I do:
1 container fresh mushrooms
1 eggplant
1 onion
3 cloves garlic, crushed
1 red pepper
1 orange pepper
1 yellow pepper
kosher salt
a few turns of a peppermill
olive oil
roast on a cookie sheet at 450 for a while - mix every little while to make sure it doesn't burn - yum!
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ABC
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Thu, Apr 30 2009, 2:09 am
how do you spread the olive oil well over everything without drowning it in too much oil?
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pinktichel
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Thu, Apr 30 2009, 2:43 am
ABC wrote: | how do you spread the olive oil well over everything without drowning it in too much oil? |
I use cooking spray.
Try sprinkling Italian seasoning over the vegies... everyone here love it!
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Aidelmom
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Thu, Apr 30 2009, 2:49 am
ABC wrote: | how do you spread the olive oil well over everything without drowning it in too much oil? |
I mix it with my hands. I don't use garlic or onion and I sprinkle salt pepper rosemary onion powder galic powder. sometimes paprika.
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ValleyMom
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Thu, Apr 30 2009, 6:30 am
sounds yummy... thanks for making it sound so easy!!
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Fabulous
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Thu, Apr 30 2009, 6:59 am
Is it really better to use Kosher salt? Because I don't have any. Is regular salt fine or does the kosher one add a lot of flavor?
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DefyGravity
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Thu, Apr 30 2009, 7:11 am
Regular salt will work fine. People prefer using Kosher salt mainly because it's easier to keep from oversalting or undersalting when you use it.
I prefer course sea salt, it has great flavor and contains less sodium than regular salt. I believe Kosher salt also has less sodium, but check that out to be sure.
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