Serves 4 with leftovers
|Olive oil (for sprinkling)|
|6||plum tomatoes, quartered lengthwise|
|6||large shallots, halved lengthwise|
|Salt and black pepper, to taste|
|3||tablespoons chopped fresh rosemary|
|3||tablespoons chopped fresh sage|
|1||head cauliflower, broken into florets|
|12||mini golden potatoes, halved|
|2||delicata squash, halved, seeded, and thickly sliced|
|8||slender carrots, left whole|
|About ⅔ cup olive oil|
|½||cup whole blanched
|1||clove garlic, finely chopped|
|1||can (15 ounces) chickpeas, drained|
|¼||teaspoon ancho chili
1. Set the oven at 450 degrees. Lightly oil 3 rimmed baking sheets.
2. On 1 sheet, spread tomatoes on one side, shallots on the other. Sprinkle each with about 1 tablespoon oil, and toss with your hands. Spread them in a single layer in 2 sections. Sprinkle with salt, pepper, rosemary, and sage.
3. On another sheet, arrange cauliflower and potatoes in 2 sections. Sprinkle with oil, toss well, and spread in one layer. Sprinkle with salt, pepper, rosemary, and sage.
4. On the third sheet, spread the squash and carrots in one layer, keeping them separate. Sprinkle with salt, pepper, rosemary, and sage.
5. Roast vegetables for 30 to 40 minutes, checking them often. If some have browned, transfer them to a bowl while the remaining vegetables continue roasting.
6. Meanwhile, in a skillet over medium heat, heat 1 teaspoon of the oil. Add the almonds, and cook, stirring, for 3 minutes, or until browned. Sprinkle with salt and transfer to a plate.
7. Add 2 teaspoons of oil to the pan. When it is hot, add the garlic. Cook, stirring, for 30 seconds. Remove from the pan. Add the chickpeas, chili powder, salt, and black pepper. Cook, stirring, for 5 minutes, or until the chickpeas are golden.
8. Set aside 4 cups of roasted vegetables for the tostadas. Arrange the remaining vegetables, almonds, and chickpeas on a large platter and serve with aioli.
Sally Pasley Vargas