Roasted Veggies

Roasted Veggies

1 head of cauliflower florets, sliced thin on a separate baking sheet

1 red bell pepper

1 red onion sliced

1 eggplant diced

1 zucchini diced

extra virgin olive oil

2 Tbsp of Chicken Tandoori Spice Blend

Salt and Pepper to taste

Lime

Preheat the oven to 400 and toss the cauliflower with salt and pepper and olive oil in a plastic bowl so each floret is covered and bake for 30 minutes until fork tender and some edges are golden brown. Then toss the hot cauliflower in a a Tbsp of Ch Tandoori Spice Blend or more if you want additional flavor.

Meanwhile you can toss the other veggies with salt and pepper and olive oil in a plastic bowl till each veggie is covered then transfer veggies to another baking sheet for 20 min since the cauliflower has a longer cooking time then most veggies. The edges of the veggies should be golden brown or charred then take them out and toss the warm veggies with a Tbsp of Ch Tandoori Spice Blend or more Spice if you need a more intense flavor. Toss both the cauliflower and the rest of the veggies together and top with the juice of 1 lime and some chopped cilantro. I add these delightful veggies on mixed greens and drizzle yogurt on top or on top of a spoonful of hummus with a huge grilled pita!

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