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.
GET FLAVOR MAKER
Download the Flavor Maker app to discover recipes, plan meals, organize your spice pantry, earn points to redeem on shop.mccormick.com & more!