Parmesan Grilled Vegetables
Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger
I kept wanting to test this recipe on a night that I was planning on having fleishigs for dinner and getting stuck with the six-hours-after-Parmesan rule. Hence it’s perfect for the Nine Days. You’ll love that it’s light and healthy but dairy at the same time.
INGREDIENTS
YIELDS 4–6 SERVINGS
- 2 zucchinis sliced
- ½ lb (225 g) button mushrooms (whole or sliced) or 2 portabello mushroom caps sliced
- 1 pint cherry tomatoes whole
- 2 different colored peppers sliced
- 1 red onion sliced
- ¼ cup olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp soy sauce
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp basil
- ½ tsp garlic powder
- ¼ cup grated Parmesan cheese
- ¼ cup panko crumbs
PREPARATION
Preheat oven to 400°F (200°C). Combine olive oil vinegar soy sauce and seasonings and toss with the veggies. Spread in an even layer on a baking sheet. Sprinkle with Parmesan and panko crumbs. Bake for 20–30 minutes.
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