This wasn’t a recipe that I planned in advance. It was merely using what I had leftover from my Shabbat cooking so it wouldn’t go to waste. It ended up being my favorite thing that I ate on Friday night. I have to credit @busyinbrooklyn whose smoked paprika popcorn cauliflower (found on her website) inspired this dish. .
Ingredients:
1/2 eggplant, cubed
1/2 butternut squash, peeled and cubed small (1/4 inch)
1 zucchini, cubed
1/2 cauliflower, cut into small florets (washed and dried well)
1/2 shallot, minced
2 tbsp smoked paprika
1/2 tbsp sea salt
1/3 cup extra virgin olive oil
Directions:
Preheat oven to 400°F.
Spray 2 cooking sheets generously with cooking spray.
On 1 sheet, spread zucchini and eggplant (keep vegetables separate). On the other sheet, spread cauliflower and squash (again, keeping separate). You want to keep separate so that if one of the vegetables is ready, it’s easy to remove from the oven.
In a bowl, mix together shallot, smoked paprika, salt and oil.
Spread 1/4 paprika mixture on each vegetable and mix to coat well.
Bake for 20 minutes. Toss each vegetable. Check eggplant and zucchini for readiness – they should be crispy on the outside. Return to oven for another 10 minutes and check. Toss the vegetables. You can also switch the position of the trays in the oven.
At this point, the eggplant was ready and I transferred to a bowl and the other vegetables needed another 30 minutes.
Erin Eats 