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Parve
Medium
6 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
This was not a recipe that I planned in advance. I had bits of different vegetables left over and threw this dish together. It ended up being fabulous!
1/2 eggplant, cubed
1/2 butternut squash, peeled and cubed small (1/4 inch)
1 zucchini, cubed
1/2 cauliflower, cut into small florets (washed and dried well)
1/2 shallot, minced
2 tablespoons smoked paprika
1/2 tablespoon Tuscanini Sea Salt
1/3 cup Bartenura Extra-Virgin Olive Oil
Preheat oven to 400 derees Fahrenheit.
Spray two cooking sheets generously with cooking spray. On one sheet, spread zucchini and eggplant (keep vegetables separate). On the other sheet, spread cauliflower and squash (again, keeping separate). Keep the vegetables separate so that if one is ready it can be removed from the oven before the others.
In a bowl, mix together shallot, smoked paprika, salt and oil. Spread 1/4 paprika mixture on each vegetable and mix to coat well.
Bake for 20 minutes. Toss each vegetable. Check eggplant and zucchini for readiness – they should be crispy on the outside.
Return to oven for another 10 minutes and check. Toss the vegetables. The eggplant should be ready now. remove to a bowl. The other vegetables need another 30 minutes.
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I don’t like my food very well-spiced, so I only did 1 Tbsp of the paprika and let it bake a little longer to crisp up more. The results? Most of it was gone before I could even get a plate 😉
Yum! So glad to hear it was a hit!
How long does this keep? Can you make this the day before?
How far in advance can you make this