Yesterday, I made this tasty spiced oven roasted vegetables side dish. I had a few veggies in my fridge to use up. I also had some spices in my cupboard & thought these would be the perfect combo & I was right! I served this fragrant & tasty side dish with fried sweet potatoes & a Vegan Gluten-free soy veggie burger. Check it out! 🙂
This is a fantastic easy roasted side dish!
Recipe: For 1 large oven dish, enough for 2 persons
* For the veggie mix:
2 large confetti aubergines ( eggplants ), cleaned, cut into bigger rounds, each round cut up into 6 pieces, the big stalks are very prickly!!!! Watch out when you grab them!
2 medium young green courgettes ( zucchini ), cleaned, cut into bigger rounds & each round cut into 2
1/2 red paprika, cleaned, pits & white bits removed, cut into strips
1/2 orange paprika, cleaned, pits & white bits removed, cut into strips
1 can of chickpeas, rinsed & well-drained, chickpeas put onto a clean towel & with another clean towel put on top, try to dip dry the chickpeas so that they are dry to go into the oven & that you can get rid of the white husks around each chickpea
1 red onion, peeled & cut into smaller wedges
* For the spice mix:
2 teaspoons smoked sweet paprika, the dulce version
2 teaspoons garam masala
1 teaspoon + 1/2 teaspoon turmeric ( Curcuma )
1 teaspoon Maldon sea salt, crushed between your hands
8 grins of finely milled black pepper
5 to 6 tablespoons of a fruity extra virgin olive oil
1. Preheat your oven to 200° C ( 400 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.
2. In a large non-stick oven dish, place all of your veggies & chickpeas in it, evenly divided but the chickpeas can be under, besides & on top of the veggies. Place every spice over your veggie-chickpea mix, evenly scattered. Finally, pour your fruity evoo all over it & with clean hands, mingle everything together. Place into the hot oven & roast for about 30 to 35 minutes until fragrant, roasted & ready. After 15 minutes of roasting, turn the veggies over for an equal bake & not to burn the veggies! Lower the temperature, if you need to. My veggies were ready after 35 minutes of roasting. Wait for 5 minutes & then instantly serve them with whatever you want. This is so tasty with fried sweet potatoes & a Vegan GFsoy veggie burger! 🙂 MMM!
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Sophies Foodie Files
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