Recipe by Sarah Chana
I just had the great pleasure of imposing upon my wonderful friend Malka for a visit in Jerusalem. One night she served us these fragrant, delicious roasted vegetables, and we all but licked the bowl clean. Were they only delicious it would be nice, but they are also almost effortless to make. So, I share them here in the hope that any of us can make them, even without Malka's special dose of love for guests. I recommend using a variety of veggies and colors-- it will be lovely.
- 2 -2 1⁄2 lbs assorted fresh vegetables, cut into large chunks (e.g. zucchini, yellow squash, colored peppers, carrots, celery, onions,carrot...)
- 1 (2/3 ounce) envelopegood seasons garlic & herb salad dressing mix (do not make the dressing)
- 2 tablespoons olive oil