ROASTED VEGETABLES

Serves 5 to 6

Prep time-15 min

cook time-30-35 min

Ingredients:

VEGETABLES

*1 medium eggplant with skin, cubed (3/4 inch cubes) *Note: cut up eggplant first so you can salt it and let it sweat while you cut up the other vegetables. See instructions below.

2 tablespoons salt (for sweating the eggplant)
5 Yukon gold potatoes, peeled and cubed (1-inch cubes)
4 carrots, peeled and sliced in half lengthwise, then crosswise into 1-inch pieces
1 small head cauliflower separated into florets.
6 tablespoons olive oil (to toss with vegetables)
2 teaspoons salt (for roasting the vegetables)
2 cups frozen peas, defrosted

SPICES
3 tablespoons olive oil (for sautéing the spices)
2 teaspoons mustard seeds (black or yellow)
2 teaspoons crushed red pepper flakes
1½ teaspoons ground fenugreek
1 teaspoons ground cumin
½ cup water
1 teaspoon sugar
2 teaspoons salt

Method:

• Preheat oven to 400ºF
• *Lay eggplant cubes in a single layer on paper towels. 
• Sprinkle and toss with two tablespoons of salt and let them sweat 
• for 15 minutes or so, while you prepare the rest of the vegetables.
• In a large bowl toss cubed potatoes and cut up carrots with 3 
• tablespoons olive oil and 1 teaspoon of salt, and lay them out on a 
• baking tray in a single layer.
• Put eggplant cubes in a colander and rinse off all the salt. 
• Pat dry. Put them in the large bowl with the cauliflower. 
• Add 3 tablespoons olive oil and 1 teaspoon of salt. 
• Toss well and spread eggplant and cauliflower onto a sheet pan in 
• a single layer. 
• Roast vegetables in top and bottom shelves of preheated oven for 25-35 minutes.
•  (potatoes should be cooked through and lightly browned) After 15 
• minutes flip veggies with a spatula and switch the position of the 
• trays in the oven to insure even browning. 
• Remove trays from the oven and set aside.
• In a large pot or dutch oven heat 3 tablespoons olive oil over 
• medium heat.
• Add mustard seeds and cook, stirring until you hear the seeds 
• start to pop. 
• Add the red pepper flakes, fenugreek, and cumin, and cook, 
• stirring, for 30 seconds. 
• Toss in all of the roasted vegetables, the peas, ½ cup of water, the 
• sugar and the salt. 
• Cook, tossing everything gently to combine and heat, for 2 -3 
• minutes. 
• Lower heat to medium low, cover and cook for 5 minutes, stirring 
• once or twice. 
• Remove from heat. 
• Serve and enjoy!