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    Sunday supper

    Vegetarians mix Mideast with Europe at Passover

    Roasted vegetables with tomato sauce.
    Karoline Boehm Goodnick
    Roasted vegetables with tomato sauce.

    For Passover, these vegetarian entrees are subtly flavored with a Sephardic-style spice mixture of cumin, coriander, and cinna­mon, and combine elements ofthe Middle East, Spain, and Turkey.

    Roast carrots, potatoes, red onion, and zucchini with the spices, and serve with a piquant tomato sauce seasoned with crushed red pepper, saffron, and paprika. Garnish the dish with a nut grem­olata of almonds, lemon, and parsley.

    The next day, whisk eggs, stir in leftover roast vegetables, and top with a crunchy matzo cracker-Parmesan crust.


    Serve this frittata with some of the tomato sauce for a satisfying Passover breakfast, lunch, or supper.

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    (For roasted vegetables, frittata)

    8 eggs

    ½ cup shredded  Parmesan

    8 slender carrots


    4 small russet potatoes

    1 large red onion

    4 small zucchini

    5 ounces baby spinach

    2 cloves garlic


    1 bunch fresh parsley

    1 lemon

    Salt and black pepper

    ½ cup olive oil

    1 teaspoon ground cumin

    1 teaspoon ground

    1 teaspoon ground

    ¼ teaspoon crushed
    red pepper

    ¼ teaspoon saffron

    ¼ teaspoon paprika

    cup slivered almonds

    1 can (28 ounces) diced

    2 squares matzo crackers

    Karoline Boehm Goodnick can be reached at