20m
PREP TIME
40m
COOK TIME
229
CALORIES
12
INGREDIENTS
Servings: 8 (1-cup)
Ingredients
- 2 cups fresh cauliflower florets
- 1 cup fresh carrots, cut into 1/2-inch dice
- 1 cup fresh okra, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 1 cup halved cherry tomatoes
- 3 tablespoons olive oil
- 1 tablespoon Berbere Seasoning Blend, (see separate recipe)
- 1 teaspoon McCormick® Sea Salt Grinder
- 8 ounces spaghetti
- 1/2 cup crumbled feta cheese, plus additional for garnish
- 2 tablespoons chopped parsley, plus additional for garnish
- 1 medium lemon, cut into wedges
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 450°F. Toss vegetables with 2 tablespoons of the oil in large bowl. Mix Berbere Seasoning Blend and sea salt. Sprinkle over vegetables; toss to coat evenly. Spread in single layer on foil-lined 15x10x1-inch baking pan. Test Kitchen Tip : Berbere Seasoning Blend
- 2 Roast 35 to 40 minutes or until vegetables are tender and slightly charred, stirring halfway through cook time.
- 3 Meanwhile, cook pasta as directed on package. Drain well. Transfer to large bowl. Add feta, parsley and remaining 1 tablespoon oil; toss well. Place pasta in serving dish. Top with roasted vegetables. Garnish with lemon wedges and additional feta and parsley, if desired.