Mexicali Roasted Vegetables

This easy to make recipe is adapted from the recipe found in the book “Skinny Bitch: Ultimate everyday cookbook” by  Kim Barnouin. The herbs and spices give the vegetables a nice kick to them, without being overpowering.  I was a bit skeptical about the inclusion of cinnamon but it really does work.

What you will need:

2 yellow button squash or one yellow zucchini – cut into 1 cm thick strips

1 green zucchini – cut into 1cm thick strips

2 cups sliced mushrooms

2 cups cauliflower florets

2 tbsp olive oil

1 tsp ground cumin

1 tsp dried oregano

Pinch chili powder

Pinch ground cinnamon

Salt and pepper to taste

Method:

Preheat oven to 180 degrees Celsius.

In a large bowl, toss together all the ingredients, making sure all get coated well with oil, herbs and spices.

Spread vegetables out on a large baking tray and bake for approx. 40 minutes, checking in a fork for tenderness.

Tuck in!