In Passover Cakes, I shared some matzah-based recipes. These recipes are free of matzah, which means that they are gluten-free and also perfectly acceptable to those who refrain from gebrokts on the holiday. They are also all pareve, which means they can be prepared for either dairy or meat meals.
Note: Mini peppers have been on sale at Gourmet Glatt in Cedarhurst for $1.99 for a 1 lb. container. I've also seen the 2 lb. bag there for $3.99. Use them for the super-easy roasted pepper recipe and keep some raw for a healthy snack to munch on.
Note: This recipe does not reheat well, so only make it right before you serve it, and be sure to put it in the preheated oven immediately after assembling the ingredients so that the potatoes do not have time to discolor. I use the food processor to slice the potatoes and zucchini. This comes out on the mild side, so you may want to add more spice or garlic if you like a stronger flavor.
1 clove garlic, peeled and halved
2 lbs. baking potatoes, peeled and thinly sliced
4 small zucchinis, sliced
2 red bell peppers, cut into strips or thin rings
4 tbsp. olive oil
2 tsp. thyme
2 tsp. salt
Dash of pepper (optional)
Preheat oven 350 degrees.
Rub a 9 x 12” or equivalent size baking dish or pan with garlic. Use about 1 teaspoon of the oil to grease it lightly. Layer half of the potatoes in bottom of dish, overlapping slices if necessary. Season lightly with the thyme, salt (and optional pepper). Drizzle 1 tablespoon of oil over the potatoes.Add a layer of half the red peppers, then half the zucchini. Season again with salt and thyme. Drizzle 1 tablespoon oil over the vegetables. Repeat layering and seasoning. Drizzle any remaining oil over the top. Cover securely with aluminum foil. Bake until vegetables are very soft and tender, 1 hour. (Serves 6)
Zucchini and Tomatoes
2 large zucchinis, peeled and sliced (I slice them in a food processor)
1 onion, chopped
1 lb. tomatoes (beefsteak or plum work) chopped
½ tsp. sugar
Salt and pepper to taste
Handful of fresh dill (optional)
Sauté onion in oil until golden, about 5 minutes. Add tomatoes, sugar, salt , pepper, and dill and stir. Cover pot and cook over medium heat until tomatoes soften, about 7 minutes. Add zucchini and stir together, cook an additional 10-12 minutes until zucchini is done. This is delicious with meat and chicken.
Roasted Peppers (tasty, easy, and completely guilt-free)
Mini sweet peppers in assorted colors (that’s all you need)
Lay the peppers out in a single layer in a shallow baking pan and broil until they are softened and just slightly charred. Serve warn as a great accompaniment to your main dish.
Easy Vegetable Soufflé
1 ½ lbs frozen broccoli or spinach, completely defrosted (You can substitute sliced or chopped zucchini that has been boiled for about 10 minutes until it is softened)
3 eggs, beaten
3 T. mayonnaise
3 T. onion soup mix
1 can mushrooms (omit for those who don’t like mushrooms)
Mix all the ingredients aside from the vegetables together and pour over vegetables. Pour into a greased 8” or 9” pan and bake at 350 degrees for one hour.
For more Passover recipes, see http://kallahmagazine.weebly.com/whats-cooking.html
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