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    You are in: Home / Community Forums / Kosher & Jewish Cooking / Pesach Vegetables
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    Pesach Vegetables

    Mon Feb 20, 2012 10:48 am
    Semi-Experienced "Sous Chef" Poster
    I know it's bit early but I'm going to be bringing the vegetable to my brother-in-law's house for our seder. We live about an hour away so I'd like something I can make ahead, put in my Pyrex with the warmer, and just serve when we get there (the warmer keeps it hot for up to 3 hours). I'm tired of glazed carrots and my husband doesn't like asparagus so I'm looking for something new. Any ideas?
    Mon Feb 20, 2012 12:33 pm Groupie
    I hope this helps: Kosher for Passover
    Thu Feb 23, 2012 7:16 pm Groupie
    Try sauted zucchini with tomatoes and onions. I don't really have a recipe but this is how I make it and you can undercook this dish and let it "steam" in the insulated bag. Slice onions thin and saute until just soft, add chopped fresh tomatoes and thinly sliced zucchini. Saute until almost done, season with salt and pepper. Put in casserole dish and cover with foil. It will continue to cook in the dish.
    Thu Feb 23, 2012 9:27 pm
    Semi-Experienced "Sous Chef" Poster
    Thank you for the link.
    Thu Feb 23, 2012 9:27 pm
    Semi-Experienced "Sous Chef" Poster
    This sounds delicious. It might be just the thing that I want.
    Sephardi Kitchen
    Tue Mar 06, 2012 7:31 pm
    Experienced "Head Chef" Poster
    There's so much more than carrots and asparagus!!
    Eggplants, green beans/peas, spinach, peppers, squash, sweet potatoes, beets, kale, zucchini, broccoli, cauliflower, tomatoes, avocados... the list goes on an on. Try filtering "vegetarian" and pick any recipes without chametz in them. A curry or stir fry could be a nice change (and the best way to make veggies exciting!).

    Or you could turn Sephardi like me and not worry about so many prohibitions icon_biggrin.gif
    Thu Mar 15, 2012 3:29 am
    Forum Host
    One of my major go-to recipes for Pesach (and all year round, actually) is very simple zucchini and tomatoes.

    Just saute some onions until golden and soft. Add zucchini cut into half rounds (I don't even peel, just wash very well). Keep sauteing until soft, then add a large can of crushed tomatoes, salt, pepper, oregano, basil and a little brown sugar. Cook until the sauce is the consistency you want. That's it.
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