I am in love with this salad!

מגש ירקות בתנור

This is my favorite – it is soooo tasty.

I bake a variety of vegetables in the largest pan that fits in the oven. I don’t put salt, pepper, oil, or other seasoning and I don’t peel the vegetables.

The preparation takes just five minutes, which keeps me in the habit of making this dish every week.

When the vegetables are ready you can eat them with 3 tablespoons of tahini and two slices of light bread as a full meal.

You can replace the tahini with 2 tablespoons of meat sauce or pasta sauce. The baked veggies are a delicious substitute for pasta.

  • 1 cauliflower, divided into 2-inch florets

  • 1 eggplant, unpeeled, cut in half or quarters depending on the size

  •  2 large red peppers, whole

  • 2 zucchini, cut in to rounds

  • 2 fennel, cut into 3 pieces

  • 2 red onions, cut into quarters (not pulled apart)

*This is a recommended list. Select four of the listed vegetables to roast, according to your preference.

  • Line a baking pan with baking paper.
  • Separate the cauliflower into 2-inch florets.
  • Slice the eggplant in half and place on the pan, skin side down.
  • Place the onions, fennel, peppers, and zucchini on the baking pan.
  • Insert the baking pan into a pre-heated 375°F (190°C) oven. Bake for 40 minutes.
  • Remove the peppers and place in a closed Tupperware container. They will be easier to peel after they cool.
  • Leave the remaining vegetables in the oven for another 10-15 minutes, until the cauliflower and eggplant are slightly brown.

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