Spicy Summer Vegetables


This dish is so good I made it two nights in a row, the first night with just eggplant, then again last night I used eggplant, zucchini, sweet bell pepper and onions. I could easily see this being adapted for fall and winter veggies too. So easy. Just chop, stir bake, and serve over rice, millet, quinoa—your grain of choice.

You can substitute your favorite hot sauce for sriracha or use honey instead of agave nectar, just do so to taste as they have different potency.

Spicy Summer Vegetables

  • 1.5 pounds vegetables, chopped into largeish bite-sized pieces
  • 6 oz. (3/4 cup) tomato paste
  • 1 to 2 Tbsp. Sriracha (depending on your heat tolerance)
  • 2 Tbsp. agave nectar
  • 2 Tbsp. oil
  • 1 heaping Tbsp. dried oregano, or 3 Tbsp. minced fresh oregano

Preheat oven to 400. In the bottom of a large bowl, combine everything but the veggies. Add vegetables and mix well. Spread mixture onto a cookie sheet and bake until fork tender. Serve over your grain of choice—rice, millet, quinoa, buckwheat, etc. Garnish with sesame seeds. Rub your belly for joy.

Serves 4 as a main course, 6—8 as a side dish.

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