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Grilled Tzimmes

From the book The Hadassah Everyday Cookbook by Leah Koenig

Serves

Ingredients

	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)

Steps

Preheat the grill or a grill pan to medium heat.
In a large bowl, toss the sweet potatoes, carrots, apricots, and pears with 2 tablespoons oil and salt and pepper to taste.
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.
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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