*Vegan
This is my go-to spicy winter starter. The thing that makes it really awesome is the Syrian Seven-Spice blend. It’s super spicy, aromatic, and a little sweet. Your kitchen will smell so warm and cozy when you’re roasting this that you’ll wish you could bottle it and wear it as a scent.
FOR THE SYRIAN SEVEN-SPICE BLEND
2 teaspoons Aleppo (or cayenne) pepper
1 teaspoon ground black pepper
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground ginger
FOR THE SALAD
2 zucchinis, chopped
2 sweet potatoes, peeled and chopped
1 pound mini peppers (or chopped bell pepper)
Syrian Seven-Spice blend
Olive oil
Kosher salt
Handful of greens (Whatever’s handy. I like arugula.)
1. Make the spice blend: Mix the spices together and put it in a sealed jar or airtight container.
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
3. Prepare the veggies: In a large bowl combine all the vegetables. Sprinkle with a few pinches of the spice blend, give it a glug of olive oil and a punch of salt, then use your gloved (or very clean) hand to toss and combine. The veggies should be coated well and look a little reddish. If not, add more spice, but not too much. It’s pretty hot.
4. Place the veggies on the lined baking sheet and roast for 45 minutes.
5. Remove from the oven and set aside until still warm, but not hot, about 10 minutes.
6. Serve over greens.