Karol Smith
Divine Roasted Vegetable Medley with Exotic Spices
This dish is a vibrant and flavorful mix of roasted vegetables, enhanced with an array of exotic spices. It’s perfect as a nutritious side dish or as the main star of a vegetarian meal. The combination of textures and tastes bring a delightful experience to your palate, making it a favorite for any occasion.
Ingredients:
– 2 cups chopped Zucchini
– 1 cup diced Red Bell Pepper
– 1 cup diced Yellow Bell Pepper
– 1 cup diced Carrot
– 1 cup chopped Broccoli
– 1 cup diced Sweet Potato
– 1 cup Cherry Tomatoes halved
– 1 cup Red Onion sliced thinly
– 4 tbsp Olive Oil
– 2 tsp Ground Cumin
– 2 tsp Ground Coriander
– 1 tsp Paprika
– 1 tsp Turmeric
– 1 tsp Ground Cinnamon
– 3 cloves Garlic minced
– Salt and pepper to taste
– Fresh Parsley chopped (for garnish)
Instructions:
1. Preheat Oven:
Preheat your oven to 425°F (220°C).
2. Prepare Vegetables:
In a large mixing bowl, combine the Zucchini, Red Bell Pepper, Yellow Bell Pepper, Carrot, Broccoli, Sweet Potato, Cherry Tomatoes, and Red Onion.
3. Season the Vegetables:
Drizzle the Olive Oil over the vegetables. Sprinkle the Ground Cumin, Ground Coriander, Paprika, Turmeric, Ground Cinnamon, and minced Garlic over the mix. Season with salt and pepper to taste.
4. Mix Well:
Toss everything together until all the vegetables are evenly coated with the oil and spices.
5. Roast:
Spread the seasoned vegetables out in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25–30 minutes, or until the vegetables are tender and slightly caramelized. Stir once halfway through cooking.
6. Finish and Serve:
Remove the roasted vegetables from the oven and let them cool slightly. Transfer to a serving platter and sprinkle with freshly chopped parsley.
Serve the Divine Roasted Vegetable Medley with Exotic Spices warm. This dish pairs wonderfully with a side of quinoa, rice, or as a filling for wraps and sandwiches. Enjoy!
