This array of spicy vegetables can serve double or even triple duty. You can dish them up as the main event with rice and beans, or enjoy them as a side bowl; leftovers are great tossed into a salad or with pasta. The small, extra step of toasting the spice seeds in the marinade delivers brilliant fragrance. Don't skip it.
1/2 cup cider vinegar
1/2 cup fresh orange juice
1/4 cup olive oil
10 cloves garlic, roasted and chopped
1 tablespoon fennel seeds
, toasted and ground
1 teaspoon annatto seeds, toasted and ground
1/2 teaspoon red curry paste
3 cups diced peeled chayote (1-inch pieces)
3 cups diced zucchini (1-inch pieces)
2 cups diced Japanese eggplant (1-inch pieces)
2 cups diced peeled calabaza or winter squash (1-inch pieces)
2 cups diced red onion (1-inch pieces)
Preheat the oven to 375°.
Make the marinade: Whisk together all of the marinade ingredients in a large stainless-steel or glass bowl.
Add the vegetables to the marinade and toss to coat. Cover and marinate at room temperature for 30 minutes.
Drain the vegetables and place in a roasting pan. Roast until soft and caramelized, about 20 minutes, stirring halfway through the cooking time. Serve.