Sheet-Pan Sabzi – Roasted Vegetables, Indian Style

When I want comfort food, the first thing that comes to mind is dal, chawal and sabzi; or what is a spiced lentil stew served with basmati rice laced with home-made ghee, vegetables cooked with spices, and a crunchy chopped salad, kachombar, much like an Israeli salad.

Most folks think that Indian food is complicated, but you’d be surprised that most home-cooked Indian food is simple and rustic. You can really taste the flavors of the ingredients in this really simple way that I cook them just on a sheet pan.

Flavored with some of my Garam Masala, the roasting crisps and caramelizes the vegetables to a perfection. Here’s a couple of options you can make and enjoy this week and serve it with the Five Lentil Dal and rice, or even this homemade Naan, that doubles as a sandwich wrap.

Serves 4

Any Vegetable of Choice – 3 Medium Sized Japanese Eggplant or 1 Small Cauliflower Head
1/2 tsp. grated ginger
1/2 tsp. grated garlic
1/4 jalapeno minced
2 tsp. Garam Masala spice blend
2 tbsp. olive oil
salt to taste

1. Pre-heat the oven to 375F while you perp the vegetables.
2. Wash and trim the vegetables, split the eggplants if using, into two, through the center and then into 2″ pieces. If using a cauliflower, quarter the head into wedges, and then further into large pieces. Mince the garlic, ginger and jalapeno.
3. Place a parchment sheet on the baking sheet, place the vegetable pieces, drizzle with olive oil, and sprinkle with the garam masala, salt to taste and the minced aromatics. Mix with a spatula or your hands, and spread the vegetables evenly on the sheet. Bake for 25-30 minutes. Stir and flip the vegetables after 15 minutes and continue roasting for even caramelization on both sides.
4. Serve hot with dal and naan, or use in a wrap sandwich when you’re craving a little zing.