For Passover, these vegetarian entrees are subtly flavored with a Sephardic-style spice mixture of cumin, coriander, and cinna­mon, and combine elements ofthe Middle East, Spain, and Turkey.

Roast carrots, potatoes, red onion, and zucchini with the spices, and serve with a piquant tomato sauce seasoned with crushed red pepper, saffron, and paprika. Garnish the dish with a nut grem­olata of almonds, lemon, and parsley.