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Moroccan Roasted Veggies

Moroccan Roasted Veggies

Submitted by: rick from Milwaukee, WI
Yield: 16


Preparation Instructions:

Toss the shallots with 1 tablespoon olive oil and saute until sweated, slightly translucent. Peel and seed squash, cut into 3/4 inch cubes. Peel and cube the other vegetables. Toss together the vegetables, shallots, Moroccan spice, salt and the remaining olive oil. Once thoroughly incorporated, place in a large shallow baking pan, dot with butter and bake at 375 degrees for 45 minutes.

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Photo by Dan Williamson.


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