Tangy Amchur Roasted Vegetables

Ingredients:

For the Vegetables:

• 2 cups broccoli florets

• 2 cups cauliflower florets

• 1 red bell pepper, cut into bite-sized pieces

• 1 yellow bell pepper, cut into bite-sized pieces

• 2 carrots, sliced

• 1 zucchini, sliced

• 1 red onion, cut into wedges

• Olive oil

• Salt and freshly ground black pepper, to taste

For the Amchur Spice Mix:

• 2 tablespoons Organic Amchur Powder

• 1 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon paprika (optional for a hint of smokiness)

• 1/4 teaspoon chili powder (optional for a spicy kick)

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).

2. Prepare the Vegetables: Wash and chop all the vegetables into uniform pieces.

3. Season the Vegetables: In a large bowl, toss the vegetables with enough olive oil to coat them lightly. Season with salt and pepper.

4. Prepare the Amchur Spice Mix: In a small bowl, combine the amchur powder, cumin, garlic powder, onion powder, paprika, and chili powder. Mix well.

5. Toss the Vegetables with Spice Mix: Sprinkle the amchur spice mix over the vegetables and toss until they are evenly coated.

6. Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and have caramelized edges. Stir halfway through to ensure even cooking.

7. Serve: Serve the roasted vegetables hot, either as a side dish or as a healthy meal option.