CAJUN ROASTED VEGETABLES

You can have this as a side dish or we serve it with my Lemon and chill haloumi (see side dishes) for meat free nights. Great for breakfast.

Serves about 6

INGREDIENTS:

These are the vegetables I used, you can use what you like.

  • 3 potatoes, peeled and finely diced 3cm square
  • Butternut pumpkin, skin on, diced 4cm square
  • 1 onion, cut in half then 4 wedges each half
  • 1 zucchini, cut in half and sliced in 3cm chunks
  • 1 small eggplant, cut in half and sliced 4cm
  • 6 cloves garlic, skin on
  • 3 squash, quartered
  • 6 Cauliflower florets cut into quarters
  • 2 Tbsp. Extra Virgin Olive oil
  • 1-2 Tbsp. Cajun Spice mix (depending on how spicy you like your food)
  • ¼ tsp. salt

 

METHOD:

  • Preheat oven to 190°C while preparing the vegetables
  • Once the vegetables are prepared, throw them all in a large baking tray.
  • Sprinkle the Cajun spices and salt over the vegetables, then drizzle the oil over them.
  • Using your hands, toss the vegetables together to coat them all in the oil and spices.
  • Place the tray in the oven and cook for 40 minutes or until potatoes are soft and all the vegetables are cooked through.
  • Serve as a side dish with your meat or it’s great as a vegetarian dish.

 

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