Go Back Email Link
An image of Spiced Roasted Vegetables on a turquoise ceramic dish.
Print Recipe

Spiced Roasted Vegetables with Spinach and Basil

These tender, caramelized, and spiced roasted vegetables, made completely on a sheet pan, are a snap to prepare. Featuring tender zucchini, peppers, red onion, whole grape tomatoes, smashed garlic, earthy cumin seeds, dried chilli flakes, and finished off with baby spinach and fresh basil.
Prep Time20 hours 10 minutes
Cook Time35 minutes
Total Time20 hours 45 minutes
Servings: 4 or 6 as part of a larger meal

Ingredients

  • 2 medium zucchini (about 400 gms) cut into 1” coins or half moons
  • 2 red, yellow, or orange sweet bell peppers (about 400 gms) cut into 2” chunks
  • 1 red onion peeled, roots removed, and cut into 8 wedges
  • 1 pint/2 cups grape or small cherry tomatoes
  • 6 cloves garlic smashed, peels removed
  • 2 tablespoon olive oil
  • 1.5 teaspoon whole cumin seeds
  • ½ teaspoon dried chili flakes
  • ½ teaspoon sea salt I used flaked sea salt for the crunchy texture
  • Freshly ground black pepper
  • Four big handfuls of baby spinach (approx 75 gms)
  • handful of fresh basil leaves
  • Nigella seeds for garnishing optional

Instructions

  • Depending on the size of your oven and the pans you have, line a full size sheet pan or two half size sheet pans with compostable parchment paper or reusable silicone liners. If using one large pan, set your oven rack to the centre; if using two pans make sure your oven racks are spaced so that your racks are spaced widely apart.
  • Preheat your oven to 425°F.
  • While the oven is preheating, prepare your vegetables and mound them on one pan. Drizzle the olive oil over the vegetables, then sprinkle on the cumin seeds, chili flakes, and salt followed by a generous grind of fresh black pepper. Use your hands to mix all of the veggies, oil, and spices together. Nicely spread everything out over your tray so there is lots of space between the veg; if using two trays, divide your seasoned veggies onto the two trays and then do the same.
  • Roast for 20 minutes.
  • If you are making Tangy White Beans with Tomato and Lime and Simple Herbed Labneh to accompany your roasted veggies for a cozy vegetarian feast, you can get this done now while the veggies are roasting.
  • After 20 minutes, give the veggies a quick and gentle toss and make sure everything is nicely spread out again. If using two trays, switch positions for more even cooking if you find your oven cooks unevenly. Roast for an additional 15 minutes.
  • Sprinkle the baby spinach across the top of your tray(s) and return to the oven for a final 2 minutes or so until the spinach wilts.
  • Remove the trays from the oven, sprinkle the fresh basil on top of the cooked veggies and use a spatula to scoop everything up into your serving platter or bowl. Sprinkle with nigella seeds if using, and enjoy!