Aleeza’s Roasted Veggies Dishes

While we were cooking up a storm making water hallah, charoset, matzo ball soup, tahini cookies, and rice krispies at Aleeza’s, she was also firing up her barbeque and roasting some delicious vegetables. Aleeza has a fancy barbecue called “the egg” that she was excited to use, so we put it to work with lots of roasting! The reason she loves this barbecue is because it can get up to 600 degrees & up! We wanted to share these recipes with you as they’re pretty easy (can be done on any barbecue) and are super tasty all sauced up. Perfect for Labor Day weekend! Enjoy!!

Aleeza's

Roasted Eggplant with Tahini and Yuzu

Ingredients

  • 1 large eggplant or 2 smaller ones
  • 1/2 cup tahini
  • Yuzu to taste
  • Lettuce leafs for serving (optional)

Instructions

  • Roast the eggplant on a barbecue. Use tongs to turn the eggplant from side to side, ensuring that it’s cooked (a bit charred on the sides) and soft all over.

BBQ

  • Slice the eggplant in half, length wise. When it’s just cool enough to handle, wet your fingers and pick off the charred skin peel. Discard the skin.

Aleeza

  • Scoop out the flesh with the smoky juices and place on a plate. Press a fork through the flesh, making striations and pounding it along its length.

Aleeza

  • Drizzle with tahini and yuzu to taste

Aleeza

  • Serve in lettuce leafs (optional) and enjoy!

Eggplant Tahini

 

Roasted Shallots with Yellow Tomato

Serves 4

Ingredients

  • 5 shallots
  • 10 small yellow tomatoes
  • Sea salt to taste
  • Yuzu to taste

Instructions

  • Barbecue the shallots until their skin has blackened, making them sweet and soft
  • Roast the yellow tomatoes similarly (will be fast on bbq, can pan roast or bake in oven), until interior is soft and juicy, so skin peels off easily
  • Peel the skin off the shallots and tomatoes, squeezing the tomato juice and placing the soft shallot into a bowl

Aleeza

  • Add sea salt and yuzu to taste
  • Mix together with tongs and enjoy!

Shallots & Tomato

Roasted Bell Peppers

Serves 8-10 people

Ingredients

  • 6 yellow bell peppers
  • 6 red bell peppers
  • Yuzu to taste
  • Sea salt to taste

Instructions

  • Roast the bell peppers on a barbecue until their skin has blackened and they become soft
  • Once the peppers are ok to touch, peel off exterior skin and discard the seeds

 Peppers

  • Place peppers on a plate and add sea salt and yuzu to taste
  • Enjoy!

Peppers

Have you made roasted veggies in a similar way? What other kinds of veggies do you like to do and what other sorts of condiments do you use??