I love roast vegetables and I hate wasting food, so this is a perfect way to clear out the fridge when I have random bits and pieces left over. Baharat literally translates as ‘spice’ and is a middle eastern spice blend made up of various spices, usually including coriander, paprika, cumin, ginger and cardamom. Different places sell different versions and it is very easy to make your own if you have a decent spice rack. I often purchase it pre mixed from the Royal Nut Company or Oasis Bakery but this time I got an excellent version called ‘Saudi Baharat’ from Gerwurzhaus. It has the unusual addition of chilli which I absolutely love and as well as putting it on these veggies, I have used it with chicken with great results.
Back to roasted vegetables. The possibilities are endless. Serve them just as they are as a side to protein. Top lightly dressed greens with these veggies and add toasted nuts or seeds for a gorgeous salad. Cook them into eggs for a spicy take on fritata. Used them as a topping in a bliss bowl with a base of quinoa or brown rice and sides of avo, zoodles and dressed kale. Another easy, delicious vegetarian meal is to add a can of chickpeas and 2 cans of chopped tomatoes to the veggies near the end of cooking and then bake for an extra 15 minutes for a fantastic vegetarian stew. Serve over rice for an easy weeknight dinner. Or super impressive for entertaining and very easy, smear some hummus on a board and top with these vegetables, then garnish with chopped parsley and toasted flaked almonds and a drizzle of pomegranate molasses.
These vegetables can be served warm or at room temperature. I always use everything I have in the fridge that can be roasted and loved to have leftovers to use in lunches the following day.
Saudi Spiced Vegetables
1 sweet potato, peeled and chopped into 2cm cubes
1 eggplant, peeled and chopped into 2cm cubes
1/2 cauliflower, broken into florets
2 zucchinis, halved lengthways and sliced into semicircles
1 fennel, chopped into 2cm pieces
1 red pepper, deseeded and chopped into 2cm pieces
1 red onion, peeled and roughly diced
A good drizzle of olive oil (about 3 tablespoons per tray)
1 heaped tbspn baharat per tray
A good pinch of salt
Preheat the oven to 200C. Line 2 baking trays and divide the vegetables on the trays. Drizzle over oil and sprinkle over baharat and salt. Toss to coat.
Bake for about 45-55 minutes, turning the vegetables one or twice. They are ready when they are golden and caramelised.