As much as we want our children to be independent and move forward with their lives, it is also a challenge to recreate a new life with a different focus for yourself. One of my challenges has been to cook just for myself. It is almost impossible to cook small portions and I am not a big fan of freezing a lot of food. So, I created this recipe; roasted vegetables.
This recipe encompasses several goals; it can be used in a variety of ways, easy to make and delicious! I love these vegetables in sandwiches, salads and as a side dish with couscous or basmati rice.
4 cups zucchini, sliced with skin on
1 cup red pepper
1 cup yellow pepper
1 red onion, cut in chunks
1 cup fingerling potatoes
1 cup green onions
1 cup cilantro
2 tablespoons olive oil
2 teaspoons White Jasmine Tandoori Masala
1 teaspoon kosher salt
Heat the oven to 425 degrees. Add all vegetables in a big bowl. Add olive oil and spices. Mix well. Spread everything in a baking dish. Bake for 20-25 minutes.