Yes, the weather is getting warmer, but it’s not too hot to make roasted vegetables. Normally I go with more classic Italian combinations, but this time I used some Indian spices. I placed the veggies over cooked bulgur, and they served as an excellent base for another Indian recipe which will be revealed tomorrow!
1 eggplant, peeled and diced
2 zucchini, diced
1 onion, sliced
2 T olive oil
1 t paprika
1 t garam masala
Mix all ingredients in a 13″x9″ dish. Bake at 375F for 40-45 minutes, stirring every 15 minutes.
2 thoughts on “Indian Spiced Roasted Vegetables”
Like the pancake last week, these veggies are cooked to perfection….: )
I LOVE indian food. I really do not think you can ever go wrong with a good indian spice mix! and it balances the hot weather pretty perfectly!