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Step 1 of 6
Preheat oven to 425ºF (220ºC). Line a wide-rimmed baking sheet with parchment paper. Place bell peppers, zucchini, onion, fennel, apricots, and garlic on sheet, and toss with oil, ginger, cinnamon, cumin, paprika, salt and pepper. Roast in oven for 35-45 minutes, tossing once or twice, until veggies are caramelized in some spots and softened.
Ingredients for this step (4 servings)
- 473.18mldiced bell peppers, combination yellow, red, and orange
- 591.47–709.76mldiced zucchini, or 2 1/2-3 cups yellow squash
- 236.59–295.74mldiced onion
- 118.29mldried diced apricots, preferably unsulfured; or 1 cup fresh fig
- 5–6large garlic cloves, minced
- 1.5–2tbspextra-virgin olive oil
- 0.75tspground ginger
- 0.75tspcinnamon
- 1.5tspcumin
- 0.5tsppaprika
- 0.5tspsea salt
- fresh ground black pepper
- 2.5–3tbspextra-virgin olive oil, to brush phyllo
Step Timer
45:00