Preheat your oven to 400 degrees Fahrenheit. Spray a roasting pan liberally with non-stick spray and set it aside.

Cut the onions into 3/4" slices and the carrots into 2" x 1/2" sticks. Add them to the prepared roasting pan.

Break the head of cauliflower into 1 1/2" florets and add them to the pan.

Cut the eggplant into 1 1/2" pieces and add them to the pan.

Cut the potatoes into 1" pieces and add them to the pan as well.

Whisk the dry spices together, then add the mixture to the oil and whisk well to combine.

Pour the seasoned oil over the vegetables, then mix well with your hands until all the vegetables are evenly coated.

Roast the vegetables in the oven for 25 minutes, then stir them and roast for another 20 minutes. Poke a few pieces of potato with a fork to see if they are done enough. They should be nearly, but not quite tender. If they are not done enough, roast them for another 5 to 15 minutes before proceeding.

Broil the nearly done vegetables until they are a deep golden color. Serve with rice or naan and garnish with chopped cilantro and some raisins.

See the blog post for instructions on when to add various vegetables if you are customizing the recipe.

To reheat, broil until hot. You can microwave the vegetables, but they won't be as good.