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As somebody who is consistently making ready recipes for work and for household, I’ve been identified to “soiled a dish” or two.
My husband, who tackles many of the after-meal cleanup at residence, is usually in awe of simply what number of pots, pans and diverse kitchen tools I can soiled to get a meal on the desk.
That’s why he’s a fan of “sheet pan” dinners, the place every little thing is placed on one baking pan.
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My recipe this week is a vegetarian dinner that takes benefit of plenty of veggies. There’s some flexibility as to the seasoning used to flavour the greens.
I’m an enormous fan of Moroccan spice blends reminiscent of ras el hanout. I additionally love Indian garam masala. There are such a lot of nice spice blends that may work with this recipe.
The veggies are roasted till they begin to caramelize, then served in pita bread with both hummus and your favorite yogurt dip — or each.
Leftovers are additionally tasty served chilly and may be made right into a lunch wrap.
Roasted Greens with Chickpeas
(Serves 6)
1 giant candy purple pepper cored and reduce into 1-inch (2.5 cm) items
1 small eggplant reduce into 1-inch cubes (2.5 cm) (about 2 cups)
2 small zucchini reduce into 3/4 inch rounds
2 cups (500 ml) cauliflower florets
1 purple onion reduce into wedges
1- 19 oz. (540 ml) can of chick peas rinsed and drained
4 Tbsp. (50 ml) olive oil
1½ tsp. (7 ml) Moroccan seasoning or ras el hanout or garam masala
¾ tsp. (4 ml) salt
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Instructions:
1. Preheat oven to 425 F. (210C)
2. Place greens (besides the onion) and the chickpeas in a medium bowl.
3. In a small bowl, combine collectively 3 Tbsp. of olive oil together with your seasoning of alternative and salt. Whisk to mix.
4. Pour over greens and stir properly to coat.
5. Place greens evenly over the sheet pan.
6. Place onions over high of greens and drizzle with remaining oil.
7. Roast in oven for 30-35 minutes or till greens are beginning to caramelize. Give the greens a stir half-way by way of the cooking time.
8. Place veggies in a bowl or on a platter and serve with heat pita and bowls of hummus and tzatziki (or Raita).
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