Tandoori Roasted Vegetables

Tandoori Roasted Vegetables

Heat Level

1

Difficulty

Easy

Serves

4

Calories/serv.

413 kcal

Fat/serv.

27.1 g


Ingredients

  • 2 tbsp Patak's Tandoori Paste
  • 1 lb mixed fresh vegetables; choose from eggplant, green and red bell peppers, zucchini, red onion, cherry tomatoes, mushrooms, baby corn
  • 2 tsp garlic, minced or pureed
  • 2 tsp ginger, minced or pureed
  • 6 tsp olive oil or vegetable oil

Instructions

  1. Pre-heat oven to 375F.
  2. Wash vegetables and cut them into chunks.
  3. Mix the Patak's Tandoori Paste together with the minced garlic, ginger and oil. Drizzle the mixture over the vegetables.
  4. Roast vegetables in the oven for 35-40 minutes, uncovered, until cooked, stirring occasionally. Or place on the barbecue in a grill-safe vegetable roasting tray.
  5. Serve warm or cold.

Tip: Use vegetables as a side dish, in a wrap (with Raita or Patak's Sweet or Hot Mango Chutney) or in a pasta salad.