Friday, September 9, 2011

Roasted Vegetables with Dukkah

With Autumn comes the urge to roast and bake, especially using the fruits and vegetables of fall harvest. Here is a recipe inspired by Taste.


Your favorite combination of -

Cubed eggplant
Peeled and cubed sweet potato
Peeled and cubed pumpkin
Chunks of potatoes
Chunks of carrots
Large dice of red onion
1 -4 peeled and chopped cloves of garlic
olive oil
Zesty, Smoky Hot or Traditional Oregon Dukkah


Preheat oven - 425 degrees
  • In a large bowl, toss vegetables with olive oil and Oregon Dukkah to coat. Turn vegetables onto a lightly oiled baking sheet. Roast until tender.

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