Lemongrass + Cayenne Roasted Vegetables


By Dane Feldman

Photo by Dane Feldman.

Farmer’s markets are still in full swing here in the tri-state area, so I recently got my paws on the most perfect pattypan squash. I love pairing carrots and fall squashes together, but didn’t have enough on hand. I chose to include cauliflower and eggplant, but onions also pair well.

What you’ll need:
1/2 pattypan squash, peeled and cubed
1/2 eggplant, peeled and cubed
1/2 head cauliflower, florets only
1 cup baby carrots
3 scallions, green parts only, chopped
1 tsp garlic powder
1/2 tsp lemongrass
1/2 tsp cayenne pepper
1/2 tsp Hungarian sharp paprika
Black pepper
Olive oil

Place the pattypan squash in a large bag. Season the squash with black pepper to taste and a bit of olive oil. Shake well and pour into a grill pan. Grill until lightly charred.

Preheat oven to 350.

Grease a large baking pan with olive oil and spread out all of the vegetables. Season them with garlic powder, lemongrass, cayenne pepper, and paprika. Drizzle olive oil on top and roast in the oven for 45 minutes to an hour before serving.