Grilling vegetables is the easiest way to achieve a gourmet and well-rounded side without much effort. Simply tossing them on grates or a baking sheet in the oven concentrates that natural sweetness and creates a beautiful char. And once you try these winning recipes, there will literally be no reason not to barbecue every single night. Or at least turn your oven up to a high roast. Enjoy!

Crispy Onion-Topped Sweet Potatoes

Submitted by Rivka Wachtel

Staten Island, NY

This recipe, from Real Life Kosher Cooking, originally called for Yukon Gold potatoes. The first time I made it, I decided it would look prettier to serve a mix of Yukon Gold and sweet potatoes. My family liked the sweet potato ones much more, so we dropped the Yukon Gold ones all together!

SERVES 8–10

• ¼ cup canola oil
• ¼ cup honey
• ¼ cup mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1½ tsp kosher salt
• 6 small sweet potatoes, peeled and sliced
• 1½–2 cups crispy onions (such as French’s)

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper, set aside.

In a large bowl, whisk together oil, honey, mustard, onion powder, garlic powder, and salt until combined. Add sweet potato slices. Toss to coat. Arrange on a baking sheet in a single layer. Sprinkle crispy onions over the potatoes, ensuring each potato slice has onions on it.

Bake uncovered for 40 minutes until potatoes are soft and onions are crispy.

Classic Roasted Vegetables

Submitted by Miriam Lieberman

Lakewood, NJ

My sister-in-law Rochel gave me the idea of thinly slicing vegetables and roasting them in one pan while cooking rice in a second pan at the same time, and mixing them together afterwards for a great vegetable rice. Those vegetables evolved into a stand-alone dish. They pair well with grilled chicken or meat, plated or in wraps. I serve them for Yom Tov over a bed of lettuce, topped with grilled skirt steak, and drizzled with Caesar dressing.

SERVES 8–10

• 1 red pepper
• 1 yellow pepper
• 1 zucchini, unpeeled
• 1 box fresh white mushrooms
• 1 red onion
• 1 white onion
• 6 Tbsp oil
• 1 heaping Tbsp onion soup mix
• kosher or coarse salt
• freshly ground black pepper, optional

Preheat oven to 425°F (220°C).

Cut peppers and onions into thick chunks, zucchini into thick half-rounds, and mushrooms into 2 or 3 slices each. Mix in a ziplock bag with oil and onion soup mix.

Transfer to a baking sheet lined with parchment paper and roast for 45 minutes.

Once roasted, sprinkle with kosher salt and freshly ground black pepper to taste.

Leave uncovered when reheating.

Roasted Veggies in Three Colors

Submitted by Elky Rosenberg

Toms River, NJ

As a high school girl, it can sometimes be hard to eat healthy. Here are three quick and easy roasted veggie recipes you can just mix together and throw into the oven. Enjoy!

SERVES 3–4 (FOR EACH VEGGIE)

Cauliflower

• 1 16-oz (450-g) bag frozen cauliflower
• cooking spray or 3 Tbsp olive oil
• salt, to taste
• 3 Tbsp onion soup mix or chicken soup mix

Sweet Potatoes

• 1 large sweet potato, cubed
• 2 Tbsp olive oil
• salt, to taste
• 2 Tbsp onion soup mix
• honey, for drizzling

Broccoli

• 1 16-oz (450-g) bag frozen broccoli
• 3 Tbsp olive oil
• 1 Tbsp garlic powder
• salt, to taste
• honey, for drizzling

Preheat oven to 400°F (200°C).

Combine ingredients for each vegetable separately and lay out on separate baking sheets. Bake until soft and the edges are brown.

Note: All of these recipes can be prepared on the grill as well.

Thank you to the ladies of Nshei Shelburne of Baltimore and friends for hosting this tasting party!

(Originally featured in Family Table, Issue 847)