Monday, February 7, 2011

Moroccan Roasted Veggies

This was so easy and so yummy. A great way to get the family eating vegetables that maybe we leave off our table sometimes.
1 small Butternut squash
3 small zucchini squash
1/2 Red Onion
1 Aubergine (eggplant; I just love the word Aubergine)

I sliced the butternut in half and sprinkled it with the spices, but would recommend that you peel the squash and cube it first; it will work better.
Cube the other veggies so that everything is about the same size. Toss in a gallon zipper bag. Into the bag add these spices (I probably did about a teaspoon to 2 teaspoons of each. I know it's annoying, but I cook by sight.) Ginger (I use ground ginger in a tube, found in the produce department) minced garlic, chili powder, ground cumin, ground coriander, salt, cinnamon, and ground red pepper. Pour a small splash of a nice olive oil into the bag. Roll the veggies around in the bag to coat. Place veggies on a baking sheet and roast for about 25 minutes at 400 degrees. Check with a fork for tenderness.