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Grilled Tzimmes

From the book The Hadassah Everyday Cookbook by
Serves 4


2 sweet potatoes, peeled and cut into ¼-inch rounds
2 carrots, halved vertically and cut into 1-inch pieces
3 apricots, halved and pitted
2 red pears, cored and quartered
4 Tbsp. olive oil, divided
2 Tbsp. brown sugar
1 tsp. cider vinegar
~ Salt and freshly ground black pepper
3 Tbsp. raisins (optional)


  1. Preheat the grill or a grill pan to medium heat.
  2. In a large bowl, toss the sweet potatoes, carrots, apricots, and pears with 2 tablespoons oil and salt and pepper to taste.
  3. Grill the vegetables and fruit in batches, starting with the sweet potatoes and carrots (about 8 minutes, covered and turning once), followed by the apricots and pears (4 to 5 minutes, turning once). Arrange the grilled vegetables and fruits on a platter.
  4. Whisk together the brown sugar, cider vinegar, remaining 2 tablespoons oil, and salt and pepper to taste in a small bowl. Drizzle the dressing over the vegetables and sprinkle with the raisins, if using.

This content is from the book The Hadassah Everyday Cookbook by Leah Koenig.

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