Tandoori Roasted Vegetables

Servings

Heat Level

Purple pepper Gray pepper

Prep Time

15 min

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.

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 Spice Paste
2 tsp garlic, minced or pureed
2 tsp ginger, minced or pureed
6 tsp olive oil

Instructions

Preheat the oven to 375°F.
Spread the veggies out in a roasting pan.
In a bowl, mix the Patak’s® Tandoori Marinade Spice Paste with the garlic, ginger and olive oil.
Drizzle the mixture over the vegetables.
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.

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.