Ingredients
2 cups diced organic baby Asian eggplant
1 lg. organic onion, large dice
1 medium Cauliflower (about two pounds), cut into florets
1 cup diced organic assorted peppers
1 ½ cups chickpeas (1 can, drained and rinsed)
½ cup olive oil
¼ cup red wine vinegar
1 ½ tsp double concentrated tomato paste
1 ½ tsp kosher salt
2 ½ tsp curry powder
½ tsp smoked paprika
1 pinch cayenne pepper
1/3 cup cilantro leaves, chopped
Directions
1. Preheat oven to 400°F
3. Put cauliflower florets, eggplant, peppers, onion and chickpeas in a large bowl.
4. In a separate bowl, whisk together oil, vinegar, tomato paste, curry powder, paprika, cayenne, and salt. Pour dressing over vegetables. Toss to coat everything thoroughly.
5. Next, spread vegetables out in a single layer on a sheet pan.
6. Roast vegetables until tender and golden. Stirring occasionally, about 45 minutes.
7. Taste vegetables and add salt if needed. Mix in fresh cilantro and serve.
- 2 cups diced organic baby Asian eggplant
- 1 lg. organic onion, large dice
- 1 medium Cauliflower (about two pounds), cut into florets
- 1 cup diced organic assorted peppers
- 1 ½ cups chickpeas (1 can, drained and rinsed)
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 ½ tsp double concentrated tomato paste
- 1 ½ tsp kosher salt
- 2 ½ tsp curry powder
- ½ tsp smoked paprika
- 1 pinch cayenne pepper
- ⅓ cup cilantro leaves, chopped
- Preheat oven to 400°F
- Put cauliflower florets, eggplant, peppers, onion and chickpeas in a large bowl.
- In a separate bowl, whisk together oil, vinegar, tomato paste, curry powder, paprika, cayenne, and salt. Pour dressing over vegetables. Toss to coat everything thoroughly.
- Next, spread vegetables out in a single layer on a sheet pan.
- Roast vegetables until tender and golden. Stirring occasionally, about 45 minutes.
- Taste vegetables and add salt if needed. Mix in fresh cilantro and serve.
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