Sweet potatoes, carrots, zucchini or zucchini - throw them together, add a little olive oil and spices and you have a wonderful, healthy, tasty and beautiful dish for Passover.




In fact, the composition of vegetables can be anything. In Israel, sweet potatoes are more popular - they are the national vegetable and the main ingredient in many dishes. In Russia, carrots can become the main component - they can be found in any refrigerator in the country. In Italy - zucchini: it is there that this vegetable is incredibly tasty, and there is nothing to say about the cheese that is included in the marinade for zucchini. But if you don't have zucchini, zucchini will also work, and you can experiment with beets or even turnips - why not?



You will need:


Option 1:

1 large sweet potato

2 tbsp. spoons of olive oil

1 teaspoon finely chopped rosemary

salt and pepper to taste


Option 2:

1 zucchini or zucchini

2 tbsp. spoons of olive oil

2 tbsp. tablespoons finely grated cheese

some dry garlic and basil

salt and pepper to taste


Option 3:

2 large carrots

2 tbsp. spoons of olive oil

small bunch of parsley

1 tbsp. spoon of paprika

salt and pepper to taste


For the sauce:

1 cup yogurt (sour cream or liquid cheese)

a little lemon juice

small bunch of green onions or parsley

salt and pepper to taste



























What's left? Olive oil is for taste and benefit, and the set of spices is the one that is suitable for each specific vegetable. This is the main difficulty of the recipe - to prepare marinades that will most advantageously emphasize the taste of individual vegetables. And then - 20 minutes in the oven and welcome to the table.


Serve assorted vegetables with cheese or sour cream sauce, or the vegetables themselves can be a wonderful side dish for meat or chicken - as a replacement for the boring potatoes during Passover.




Cooking method


Cut sweet potatoes, zucchini and carrots into large strips. Make three different marinades. For the first one, mix olive oil, pepper, salt and dried rosemary. And put potatoes in it.

For the second, mix olive oil, cheese, basil, dry garlic, salt and pepper. And put zucchini in it.

For the third, mix finely chopped parsley, olive oil, salt, pepper and paprika. And put carrots in it.

Remove the vegetables from the marinades and place them on a baking sheet, leaving a small space between the pieces. And then bake in the oven for 15–20 minutes at 220 degrees.

For the sauce – mix sour cream, lemon juice, salt, pepper and finely chopped herbs. And serve hot vegetables on the table along with this sauce.



Anna Markova