Berbere Spiced Roasted Vegetables & Pasta

• 2 cups cauliflower florets fresh
• 1 cup carrots fresh, cut into 1/2-inch dice
• 1 cup okra fresh, cut into 1-inch pieces
• 1 red onion medium, cut into 1-inch pieces
• 1 cup cherry tomatoes halved
• 3 tablespoons olive oil
• 1 tablespoon seasoning Berbere, Blend,, see separate recipe
• 1 teaspoon sea salt Sicilian
• 8 ounces spaghetti
• 1/2 cup crumbled feta cheese plus additional for garnish
• 2 tablespoons chopped parsley plus additional for garnish
• 1 lemon medium, cut into wedges

1. Preheat oven to 450u0b0F. Toss vegetables with 2 tablespoons of the oil in large bowl. Mix Berbere Seasoning Blend and sea salt. Sprinkle over vegetables; toss to coat evenly. Spread in single layer on foil-lined 15x10x1-inch baking pan.
2. Roast 35 to 40 minutes or until vegetables are tender and slightly charred, stirring halfway through cook time.
3. Meanwhile, cook pasta as directed on package. Drain well. Transfer to large bowl. Add feta, parsley and remaining 1 tablespoon oil; toss well. Place pasta in serving dish. Top with roasted vegetables. Garnish with lemon wedges and additional feta and parsley, if desired.

cauliflower, carrots, okra fresh, red onion, tomatoes, olive oil, seasoning berbere, salt, spaghetti, feta cheese, parsley, lemon

Taken from www.yummly.com/recipe/Berbere-Spiced-Roasted-Vegetables-_-Pasta-9077069 (may not work)