Chili-Roasted Vegetables

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.

Ease of Preparation: Easy

Preparation Time: 10 min
plus marinating time

Cook Time: 20 min

Servings: 4 to 6

Recipe By: Lynne Aronson and Elizabeth Simon

From:  Bowl Food Cookbook
Used with permission of Workman Publishing Company