ROASTED VEGETABLES WITH GARLIC, ROSEMARY AND THYME

Makes 6-8 servings.

1 medium cauliflower, braised and strained

Spices for cauliflower:

1 Tbsp. red paprika, sweet or spicy Salt and pepper to taste

2-3 Tbsp. olive oil

3 medium carrots, peeled and cut

lengthwise

3-4 heads of fennel, cut into quarters, or

parsley roots, cut lengthwise

3-4 bulbs of kohlrabi or turnips, quartered or sliced 3-4 green peppers, cut into strips

3-4 yellow peppers, cut into strips (other

color peppers can be mixed in as well) 1-2 full or split heads of garlic

2 sprigs of rosemary

2-3 sprigs of thyme

1/2 cup quality olive oil

Salt and coarse black pepper

Drain the braised cauliflower well. Mix all the seasonings in a saucer. Brush the cauliflower with seasoning on all sides.

Line an oven tray with parchment paper (you can also use a large decorative pan). Arrange rows and rows of peeled and cut vegetables in the pan. Place the seasoned cauliflower at the edge of the pan. Sprinkle the rosemary and thyme sprigs around. Pour the olive oil over the vegetables and sprinkle with salt and ground pepper.

Cover with additional parchment paper, place aluminum foil on top and seal tightly. Put in an oven preheated to medium-high heat (355°F/180°C - 375°F/190°C) and bake for about 40 minutes until the vegetables soften. Remove the parchment paper and aluminum foil and continue roasting for another 10-15 minutes, until lightly browned and lightly tanned. Take out and serve.

Difficulty level: Easy

Time: About 1 hour, 15 minutes Status: Parve