Please consult the OU's guidelines for checking fruits and vegetables.

Roasted Vegetables with Roasted Garlic Vinaigrette
This recipe is kosher for Passover.
Roasted Vegetables with Roasted Garlic Vinaigrette Eileen Goltz | Pareve
50 minutes 10 minutes
40 minutes
6

Ingredients
  • 4 large garlic cloves, unpeeled
  • Olive oil
  • 1½ Tablespoons balsamic vinegar or red wine vinegar
  • ⅓ cup olive oil
  • 3 large Japanese eggplants cut crosswise into ½-inch-thick rounds
  • 3 large zucchini, cut crosswise into ½-inch-thick rounds
  • 3 tomatoes, thinly sliced
  • 16 fresh basil leaves, chopped

Instructions
  1. Preheat oven to 350°F.
  2. Place unpeeled garlic cloves in small baking dish. Drizzle garlic with olive oil and toss to coat.
  3. Roast garlic until very tender, about 25 minutes. Cool.
  4. Peel garlic and mince. Transfer to small bowl and mix in balsamic vinegar.
  5. Gradually mix in 1/3 cup olive oil. Set dressing aside.

  6. Preheat broiler.
  7. Arrange eggplant slices in single layer on broiler pan. Brush both sides with olive oil. Sprinkle with salt and pepper.
  8. Broil until beginning to brown, about 4 minutes per side.
  9. Arrange squash slices in single layer on broiler pan. Brush tops of squash with olive oil; season with salt and pepper.
  10. Broil until tops begin to brown, about 4 minutes.
  11. Alternate eggplant and squash slices around edge of serving platter, overlapping slightly.
  12. Arrange tomato slices in center of platter. Sprinkle tomatoes with salt and pepper.
  13. Drizzle dressing over salad.
    (Salad can be prepared 2 hours ahead. Cover and let stand at room temperature.)
  14. Sprinkle salad with chopped fresh basil and serve.

Kashrut Instructions

Herbs:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs for use in soups, such as cilantro, dill or parsley, wash them thoroughly and place them in a cooking bag.