Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

This recipe elevates the humble vegetable to be the star of the meal. I guarantee that you can never prepare enough.

SERVES 6–8

• 1 red pepper, thinly sliced
• 1 orange pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1 red onion, thinly sliced
• 1 lb (450 g) frozen broccoli florets, defrosted
• ½ cup garlic cloves
• ¼ cup + 2 Tbsp olive oil, divided
• ½ tsp kosher salt, plus more for garlic
• ¼ tsp black pepper, plus more for garlic
• crispy fried onions, for garnish

Lemon-Garlic Dressing

• ½ cup mayonnaise
• 2 Tbsp garlic-infused olive oil (from roasted garlic)
• 2 Tbsp lemon juice
• 3 cloves roasted garlic, crushed, or 3 cubes frozen garlic
• ½ tsp ground mustard
• ½ tsp dried oregano

Preheat oven to 425°F (220°C). Line a metal baking sheet with aluminum foil and spray with cooking spray.

Arrange the vegetables neatly on the baking sheet. Drizzle with ¹⁄₄ cup olive oil, salt, and pepper. Combine garlic cloves, 2 Tbsp olive oil, and salt and pepper, to taste in a small baking pan. Place in the corner of the baking sheet.

Roast uncovered on the center rack for 30–40 minutes (add additional time if necessary). Remove vegetables from oven to cool.

To prepare the dressing, combine all ingredients in a small bowl. Whisk until smooth. Drizzle over the vegetables.

Top with crispy fried onions to create a vibe of a loaded grilled vegetable board.

(Originally featured in Family Table, Issue 897)