Berbere Spiced Roasted Vegetables & Pasta

Name: Berbere Spiced Roasted Vegetables & Pasta
Ingredients: 2 cups cauliflower florets fresh; 1 cup carrots fresh, cut into 1/2-inch dice; 1 cup okra fresh, cut into 1-inch pieces; 1 red onion medium, cut into 1-inch pieces; 1 cup cherry tomatoes halved; 3 tablespoons olive oil; 1 tablespoon seasoning Berbere, Blend,, see separate recipe; 1 teaspoon sea salt Sicilian; 8 ounces spaghetti; 1/2 cup crumbled feta cheese plus additional for garnish; 2 tablespoons chopped parsley plus additional for garnish; 1 lemon medium, cut into wedges

12 ingredients

3 steps

Ingredients

2 cups cauliflower florets fresh
1 cup carrots fresh, cut into 1/2-inch dice
1 cup okra fresh, cut into 1-inch pieces
1 red onion medium, cut into 1-inch pieces
1 cup cherry tomatoes halved
3 tablespoons olive oil
1 tablespoon seasoning Berbere, Blend,, see separate recipe
1 teaspoon sea salt Sicilian
8 ounces spaghetti
1/2 cup crumbled feta cheese plus additional for garnish
2 tablespoons chopped parsley plus additional for garnish
1 lemon medium, cut into wedges

Directions

1

Preheat oven to 450°F. Toss vegetables with 2 tablespoons of the oil in large bowl. Mix Berbere Seasoning Blend and sea salt. Sprinkle over vegetables; toss to coat evenly. Spread in single layer on foil-lined 15x10x1-inch baking pan.
2

Roast 35 to 40 minutes or until vegetables are tender and slightly charred, stirring halfway through cook time.
3

Meanwhile, cook pasta as directed on package. Drain well. Transfer to large bowl. Add feta, parsley and remaining 1 tablespoon oil; toss well. Place pasta in serving dish. Top with roasted vegetables. Garnish with lemon wedges and additional feta and parsley, if desired.