Tandoori Roasted Vegetables



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Heat Level

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


  1. Preheat the oven to 375°F. 
  2. Spread the veggies out in a roasting pan. 
  3. In a bowl, mix the Patak’s® Tandoori Marinade Spice Paste 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. If you’re in the mood for a smoky twist, consider placing the veggies on the barbecue in a grill-safe roasting tray.
Allergy icon Notes

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.