Tandoori Roasted Vegetables
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
- 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