Fall Vegetable Mosaic

September 30, 2021 • Nancy Wolfson-Moche

NOW is when to savor winter squash, beets, cauliflower and the last of the zucchini. I’ve cut them into rounded shapes and woven them into a red-orange-white-green mosaic. Drizzled with olive oil, sprinkled with sea salt, pepper and herbs, it’s a feast for eyes, nose and palate.



Ingredients to serve 2-3

½ acorn squash (or any winter variety)                   

2 small beets

¼ head of cauliflower

¼ zucchini

1 Tablespoon extra virgin olive oil

¼ teaspoon coarse sea salt

a few grinds fresh pepper

¼ cup Italian parsley, chopped

¼ cup fresh dill, chopped

a few fresh oregano leaves, chopped



Wash the cauliflower and zucchini. Peel the squash and beets. Cut both into shapes with rounded, curved edges. Cut the cauliflower into bite-sized florets. Cut the zucchini into rounds, then halve each one.




Place the veggies in a baking dish, arranging them in a pattern, either round or rectangular.

Drizzle with olive oil, sea salt and pepper. Now sprinkle the parsley, dill and oregano over the whole dish.

Bake in a 350° oven for about 30-40 minutes, until soft and slightly browned.


Serve warm.



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