rainbow roasted vegetables
Cuisine: Mediterranean/Israeli
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
  • 1 small carrot, peeled and sliced
  • 1 small zucchini, chopped
  • 1 small eggplant, chopped
  • 1 fennel, chopped
  • 1 bell pepper, chopped
  • 1 medium red onion, chopped
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • ½ teaspoon paprika
  • ½ teaspoon cumin
Instructions
  1. Preheat oven to 200°C/390°F.
  2. Combine all the vegetables in a large mixing bowl. Add the olive oil, salt, pepper, paprika and cumin and toss to combine.
  3. Lay all the vegetables in a baking tray and roast for 35 to 45 minutes until cooked through, turning them from time to time during the cooking process so that they all get evenly roasted.
  4. Serve warm.
Notes
SERVING SUGGESTIONS: You can serve these vegetables as a side dish, drizzled with tahini, or as part of a salad once they've cooled down. I like to combine them with spinach and quinoa for a healthy lunch.
Recipe by Savormania at http://www.savormania.com/en/rainbow-roasted-vegetables-4/