Ingredients
1 white onion
2 bell peppers
1 head cauliflower
1 portobello mushroom
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika (or regular)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
Directions
Step 1
Preheat the oven to 425 degrees Fahrenheit.
Step 2
Thinly slice the onion. Slice the bell peppers. Chop the cauliflower into small florets. Chop the mushroom into bite-sized pieces. Add the veggies to a big bowl and toss them with the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, and salt.
Step 3
Line 2 baking sheets with parchment paper. Add the vegetables in a single layer. Roast 15 minutes, then remove the sheets, stir the veggies, and sprinkle on another ½ teaspoon salt spread between the trays (¼ teaspoon on each). Stir again, then return to the oven and roast another 10 minutes until tender.
