Meatless Monday - Spiced Up Roasted Vegetables

This is one of those meals you could make just to smell it.  If you want your guests to feel hungry the minute they walk in your door you should make these veggies.  They are also simple to make and are perfect as a main course or a side.

Spiced Roasted Vegetables

• 3 zucchini cut in half lengthwize
• 1 leek trimmed and cut into quarters
• 3 carrots
• 1 bulb garlic, cloves seperated
• 3 small red peppers quartered
• 3 small yellow peppers quartered
• 1 sweet potato cut into 1/2 inch rounds
• 6 small yukon gold potatoes halved
• 1/2 cup olive oil
• 1 tbs ground cumin
• 1 tbs ground coriander
• 2 tsp fennel seed
• 1/2 tsp chili flakes
• 8 oz cherry tomatoes
• 3 tbs balsamic vinegar

Place all the vegetables, except the tomatoes into a large baking dish.  Combine the spices, with the olive oil and drizzle over the vegetables.  Stir gently to coat then bake for 30 minutes at 350F turning occasionally.

Add the tomatoes and roast for 15 more minutes.  Place the veggies on a warmed serving plate reserving any liquid.

Combine the vinegar with the reserved vegetable liquid in a small pan.  Bring it to a boil then reduce the heat and simmer until reduced by half.  Pour the warm dressing over the vegetables and serve immediately.

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