I got a new Mark Bittman cookbook recently, which makes me the rare woman looking forward to cooking this week. My first cookbook of his, How to Cook Everything Vegetarian, is so full of chometz, it’s not even worth cleaning. I use it several times a day. My friend, Eve, had delivered the book as a baby gift last Pesach, and I read it cover to cover on Yom Tov. Eve’s also the one who recommended my new cookbook, How to Cook Everything.
I learned a lot of things from Bittman this year, but if there’s one important lesson to help with Pesach cooking, it’s that just about every vegetable tastes totally awesome roasted with some olive oil, freshly ground pepper and kosher salt. Kohlrabi, whole carrots, long slices of zucchini, root vegetables, garlic, onions, peppers–the possibilities are endless.
I usually pick a few–whatever is in my fridge–toss them with sprigs of fresh herbs, drizzle them with olive oil and roast them at 425 until they brown for Shabbos dinner. The platter looks gourmet, is ready in minutes and costs next to nothing. Here’s the veggies from this past Shabbos: