It is roasted vegetables day. Faye was responsible for the Brussels Sprouts & hazelnuts which were marinated with stone ground mustard, butter, salt and pepper.
The buttercup squash and onion were basted with a mixture of olive oil, green mango powder (amchur), cumin powder, Kashmiri red chili powder and black salt.
The zucchini slabs were marinated in olive oil seasoned with oregano, marjoram, rosemary, basil, thyme, sage, onion powder, garlic powder, salt. They were topped with a mixture of grated Asiago cheese and bread crumbs.
Everything tasted great. The Brussels sprouts were the best I’ve ever eaten. The zucchini was crunchy and delicious. The buttercup squash was great too, but my favorite was the roasted onion seasoned with amchur, cumin, black salt and red chili powder.
I like the flavor combination of cumin, red chili powder and black salt so much that I tossed the rinsed buttercup squash seed with those powders before dry roasting them in the food dehydrator.