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

3 Tbsp of Chicken Tandoori Spice Blend

Salt and Pepper to taste

teaspoon of red chili flakes

juice of a Lime or Lemon

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 with the 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 or lemon and garnish with 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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