Roasted Veggies with spices and hard-boiled Eggs is a wonderful dish that is colorful, chock full of  veggies, and packed with flavor. You can serve it with tortillas or with plain rice. It’s the perfect dish to take to a party or to serve at home when you have a large gathering. It looks great and tastes delicious.

Roasted Veggies with Hard-boiled Eggs and Spices:
serves 8-10

Ingredients:

• 6 cups baby squash cut into halves
• 1 large cauliflower cut into florets
• 6 bell-peppers chopped
• 8 cloves garlic crushed
• 1 large onion chopped.  Use half and roast with all the vegetables. Save the other half to sauté with spices.
• Oil
• 1/2 tsp cumin seeds
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala if you have but not needed
• 1 tsp turmeric
• Salt
• Chili powder or paprika to taste
• 8-10 hard-boiled eggs or as many as you want in this dish.

Directions:

• Toss cut vegetables on a baking sheet with 1 tbsp olive oil and bake at 400 degrees for 45 minutes. Tossing every 15-minute mark.
  
  
• Take out of oven and set aside.
• Boil eggs and set aside.
• In a pan place 1 tsp oil and lightly toast cumin seeds and 1/2 tsp turmeric.
• Add boiled eggs and pan-fry them lightly.  Take out of pan and set aside.

• In the same pan warm 2 tbsp oil.
• Add 1/2 tsp cumin seeds and let the aroma come through (about 15 sec).
• Add remaining onions and crushed garlic and sauté until tender.
• Add 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric powder, 1/2 tsp garam masala, and chili powder and mix into onions.
• Add the roasted vegetables, salt to taste and toss together.
  

  

  

• At this point you can serve the spiced vegetables as is.

• Add hard-boiled eggs and mix into the roasted vegetables.
• Serve with rice, naan or chapati.

Cook’s Notes:  You can add any vegetables of your choice to make this dish. I’ve made a variation with mushrooms and corn in addition to all the other vegetables and it turned out great.