Mexicali Roasted Veggies
This is my second successful “Skinny Bitch: Ultimate Everyday Cookbook” dish! This book has so many great recipes, I can’t wait to try them all!
“Mexicali Roasted Vegetables”
Even though we’re in full-swing Fall, I am still receiving summer veggies from the CSA. It’s fine by me, as we are going to be experiencing a heat wave here in San Diego this week, besides, & had summer squash on hand & needed to work through the rest of the cheddar cauliflower. So, I was thrilled when I saw this recipe in my new favorite cookbook!!! I did not have mushrooms so left them out, however, but the dish held up fine without them. Not only do I love roasted veggies, the mix of spices was absolutely divine!
Recipe:
- 1 yellow squash, cut into 1/2-inch strips
- 1 zucchini, cut into 1/2-inch strips
- 2 cups cauliflower florets
- 1 cup sliced mushrooms
- 2 Tbsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- Pinch of chili powder
- Pinch of cinnamon
- Sea salt & freshly ground pepper, to taste
- Preheat oven to 350 degrees F.
- In a medium size bowl, toss together the veggies, olive oil, spices & salt & pepper. Mix well to coat.
- In a large baking pan, spread out the veggies evenly. Bake 30 minutes, tossing once halfway through cooking.
Makes 6 servings.
I served my veggies along side Gardein’s Chick’n Scallopini. While I am not a huge consumer of meat substitutes, you can never go wrong with Gardein products!
