Roasted Summer Vegetables
PARVE
| 4 servings
These veggies get spruced up with a horseradish aioli perfect on the side of any
summer meal.
Ingredients
1 pound baby peppers
2 bulbs fennel, sliced
10 garlic cloves
Olive oil
Salt and pepper to taste
1 bottle Gold’s Horseradish Mayonnaise
½ cup dill
Directions
1. Preheat oven to 475° F.
2. Combine the peppers, fennel and garlic.
3. Drizzle olive oil and salt and pepper on the vegetables and roast until tender,
about twenty minutes.
4. While vegetables are roasting, blend the Gold’s horseradish mayonnaise
with the dill.
5. Serve vegetables with horseradish-dill aioli.
Recipe courtesy of Shifra Klein and Joy of Kosher with Jamie Geller Magazine
38 | For holiday recipes, meal ideas and more visit JOYofKOSHER.com
39 | joyofkosher.com/golds