Tandoori Roasted Vegetables

Servings

4

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Heat Level

Green pepperGray pepperGray pepper

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Prep Time

15 min

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Cook Time

40 min

Vegetables don’t tend to be at the top of many favourite-food lists, but these ones will have you wondering why. A vibrant tandoori kick punches up your usual vegetable medley in a recipe worthy of the winner’s circle.

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Recipe calls for

Ingredients

  • 2 cups mixed vegetables (eggplant, bell peppers, zucchini, onions, cherry tomatoes, mushrooms, baby corn), cut into 1” pieces
  • 2 tbsp Patak’s® Tandoori Marinade
  • 2 tsp garlic, minced or pureed
  • 2 tsp ginger, minced or pureed
  • 6 tsp olive oil
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Instructions

  1. Preheat the oven to 375 °F (190 °C). 
  2. Spread the veggies out in a roasting pan. 
  3. In a bowl, mix the Patak’s® Tandoori Marinade with the garlic, ginger and olive oil. 
  4. Drizzle the mixture over the vegetables. 
  5. Roast uncovered in the preheated oven for 35 to 40 min until fork-tender, stirring occasionally. 
  6. If you’re in the mood for a smoky twist, consider placing the veggies on the barbecue in a grill-safe roasting tray.
  7. Tip: These veggies taste great whether you serve them warm or cold! Use them as a side dish, in a wrap with raita or Patak’s® Sweet or Hot Mango Chutney, or in a summer pasta salad.
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Allergy icon Notes

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

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