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.
- 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
- Pre-heat the oven to 375F while you perp the vegetables.
- 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.
- 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.
- Serve hot with dal and naan, or use in a wrap sandwich when you’re craving a little zing.
