Friday, 21 March 2014

Mexicali Roasted Vegetables

This easy to make recipe is adapted from the recipe found in the book “Skinny Bitch: Ultimate everyday cookbook” by  Kim Barnouin. The herbs and spices give the vegetables a nice kick to them, without being overpowering.  I was a bit skeptical about the inclusion of cinnamon but it really does work.

What you will need:
2 yellow button squash or one yellow zucchini – cut into 1 cm thick strips
1 green zucchini – cut into 1cm thick strips
2 cups sliced mushrooms
2 cups cauliflower florets
2 tbsp olive oil
1 tsp ground cumin
1 tsp dried oregano
Pinch chili powder
Pinch ground cinnamon
Salt and pepper to taste

Preheat oven to 180 degrees Celsius.
In a large bowl, toss together all the ingredients, making sure all get coated well with oil, herbs and spices.
Spread vegetables out on a large baking tray and bake for approx. 40 minutes, checking in a fork for tenderness.

Tuck in! 

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