I know a lot of people dread Passover because of all of the food restrictions, but for someone who is already gluten-free, my diet actually doesn’t change all that much for Passover, except I don’t eat kitniyot (rice, beans, and other legumes).
This recipe is great for any spring meal, but it is also very Passover friendly. It’s also versatile in that you can add any vegetables and herbs that are in season in your area. Some of my favorite combinations are:
- Baby asparagus, heirloom grape tomatoes, scallions with dill
- Red, orange, yellow, and green bell peppers with basil or mint
- Roasted beets and butternut squash with rosemary
- Roasted eggplant and grape tomatoes with sauted onions and scallions (pictured above)
I like to keep the dressing light and simple–just lemon juice, good quality olive oil, salt and pepper. But feel free to experiment!
This recipe will serve 4-6 as a side dish, and can easily be double or tripled but you may need more dressing.
Chag sameach (happy holidays)!