STUBB’S ROASTED VEGETABLES: SMOKEY-TOMATO SPICED
Note: This is suitable for flexitarians, but not for dedicated vegetarians

Ingredients:
1/2 medium globe eggplant (8 ounces)
1/2 red bell pepper (4 ounces)
1 zucchini (7 ounces)
1/2 red onion (5 ounces)
3 tablespoons olive oil
2 teaspoons STUBB’S Burger Rub (adds a rich hit of smoky tomato flavor and contains beef broth)
1 teaspoon ground coriander
1 teaspoon ground cumin
Garnish: Chopped mint, parsley, or cilantro (optional))

Yield: 3 cups

Directions: Heat the oven to 450 degrees F. Chop the vegetables into 1/2 inch dice and place in large mixing bowl. Toss with olive oil. Add STUBB’S Rosemary-Ginger Rub, coriander, cumin, and honey. Mix well. Spread the vegetables onto a jelly-roll or low-sided pan in a single layer. Roast until tender, about 25 minutes. Garnish with chopped herbs, if desired. Serve as a side dish, or spoon onto cooked chicken breast, lamb, beef steak, salmon fillet, or over STUBB’S Sweet ‘n Spicy Couscous.

Variation:
Roasted Vegetables: Moroccan Spiced

Serving suggestion:
Serve over STUBB’S Sweet ‘n Spicy Couscous.
Serve as sandwich filling in Roasted Smoky Vegetables and Feta Panini or Pressed Roasted Vegetable Muffaletta.