• 1/2  medium globe eggplant (8 ounces)
• 1/2  red bell pepper (4 ounces)
• 1  zucchini (7 ounces)
• 1/2  red onion (5 ounces)
• 3  tablespoon  olive oil
• 2  teaspoon  Stubb's Rosemary-Ginger Rub
• 1  teaspoon  ground coriander
• 1  teaspoon  ground cumin
• 2  tablespoon  honey
•   Garnish: chopped mint, parsley, or cilantro (optional)

Serves: 2-4 (Makes 3 cups)

1. Heat the oven to 450°F. Chop the vegetables into 1/2-inch dice and place in large mixing bowl. Toss with olive oil. Add Stubb's Rosemary-Ginger Rub, coriander, cumin, and honey. Mix well. Spread the vegetables onto a jelly-roll or low-sided pan in a single layer. Roast until tender, about 25 minutes. Garnish with chopped herbs, if desired. Serve as a side dish, or spoon onto cooked chicken breast, lamb, beef steak, salmon fillet, or over Stubb's Sweet 'n Spicy Couscous.

Variation: Roasted Vegetables: Smoky-Tomato Spiced

Follow recipe above, but omit honey and replace Stubb's Rosemary-Ginger Rub with 1 teaspoon Stubb's Burger Rub.

Note: Stubb's Burger Rub adds a rich hit of smoky tomato flavor and contains beef broth (it's suitable for flexitarians, but not for dedicated vegetarians).

• Serve over Stubb's Sweet 'n' Spicy Couscous (See separate recipe).
• Serve as sandwich filling in Roasted Smoky Vegetables and Feta Panini or Pressed Roasted Vegetable Muffaletta. See other recipes)