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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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.