Colour coordinating seasonal vegetables is so much fun and sure to please your family or guests! This recipe celebrates fresh vegetables and warm weather and can be paired with any other starch or protein. 

If you need other ideas for which vegetables to use, check out my summer vegetables dinner sheet pan (frankly, there are no rules for which veggies to eat at particular times I just did it for organizational purposes!)

It's super easy, and once you do it a second or third, time you'll be a vegetable roasting professional!

Ingredients

1 small red cabbage head

4-6 mini eggplants

1-2 artichokes

1 fennel bulb

1/3 red onion

2 tablespoons pistachios

2 tablespoons fresh rosemary

1 teaspoons salt

1 tablespoon black pepper

1/4 cup date nectar

3 tablespoons cooking wine

1 tablespoons fresh garlic

1 tablespoon Worchester sauce

1 teaspoon fenugreek

1 tablespoon coriander

1 teaspoon paprika

1 tablespoon parsley

1/4 cup olive oil

Instructions

Prepare your vegetables. Slice the cabbage into wedges. Remove the green stalks and bottom root from the fennel, then slice thinly. Cut the stem, top, and sharp leaves from the artichoke. You can also remove the solid ‘heart’ from the center of the artichoke since it's somewhat inedible. Slice your eggplants in half. Slice the red onion into small wedge slices. 

Whisk together your garlic, olive oil, date nectar, pistachios, rosemary, Worchester sauce,  and all other spices in a large bowl.

Toss the washed and cut vegetables in the marinade until everything is evenly coated, then spread them on a baking tray covered with parchment paper. 

Bake in a 400F oven for 35-40 minutes until all vegetables are cooked through, particularly the artichoke - the larger it is the longer it will take to cook.

Garnish with parsley and serve hot, enough for 4-5. 

This recipe was featured on Food 52!