Fall harvest veggie bake with paneer

Every week I get a huge basket of seasonal veggies from the student organic farm. The arrival of the basket is an event, and the disposal of the veggies a lot of hard work. Sadly enough sometimes the disposal is into the trash bin after I forget about them in my fridge. This week I attacked the basket as soon as it arrived. The plan was to make a huge pan of roasted veggies that I could eat for a few days.

3 beets, peeled and sliced into 1/4 inch thick rounds
3 turnips, peeled and sliced into 1/4 inch thick rounds
2 large eggplants, peeled and sliced into 1/4 inch thick rounds
1 kohlrabi, peeled and sliced into wedges
2-3 red a green bell peppers, sliced
3 jalapeno peppers, quartered
1 packet of paneer cubed
4 tablespoons olive oil
1 tablespoon cayenne pepper powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon mustard powder
1 tablespoon garam masala
1 tablespoon soy sauce
Salt to taste

Throw the veggies into a mixing bowl and add the oil and spices. Mix well, tossing around to coat thoroughly with the oil and spices. Oil two cookie sheets and spread the veggies evenly in a single layer on the sheets. Preheat the oven to 350 degrees and bake the veggies. In about 45 minutes use a spatula to turn them over gently and bake for another 15 minutes. The veggies should be golden in color and not overcooked. I picked the paneer and bell peppers out and baked them separately for only 30 minutes, then mixed them in when the veggies were done. When done scoop out into a dish for serving and storing. Can be served with lentils and rice or in a pita wrap.


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