Kashmiri Sheet Pan Roasted Vegetables

Name: Kashmiri Sheet Pan Roasted Vegetables
Ingredients: 2 bell peppers, cut into 1/2-inch wide strips; 1 red onion, cut into 1/2-inch wide slices; 1 zucchini, cut into 1/2-inch thick coins; 1 yellow squash, cut into 1/2-inch thick coins; 1 tablespoon olive oil; 1 teaspoon kosher salt; 1/2 teaspoon Ground Black Pepper; 1 1/2 teaspoon Kashmiri Chile Powder

Simple, savory, and scrumptious. This medley of veggies is a perfect side dish, but tasty enough to be the main course. Serve with steamed rice or warm flatbread.

Submitted by: Lonnie R. from Chicago, IL
Yield: 4 servings

Ingredients

2 bell peppers, cut into 1/2-inch wide strips
1 red onion, cut into 1/2-inch wide slices
1 zucchini, cut into 1/2-inch thick coins
1 yellow squash, cut into 1/2-inch thick coins
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon Ground Black Pepper
1 1/2 teaspoon Kashmiri Chile Powder

Preparation Instructions:

Position oven rack in lower-middle position of oven, and preheat to 425 Fahrenheit.

Spread out bell peppers, onion, zucchini, and squash on a sheet pan, no greasing or lining needed. Evenly sprinkle Kashmiri chile, salt and pepper over them, then drizzle olive oil on top.

Mix everything together directly on a baking sheet until well-seasoned, then spread out vegetables in a single layer.

Bake until vegetables are tender, about 20-25 minutes. Some of the vegetables should be browned around edges or charred. Serve as a side or with a main dish.

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