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Tandoori Roasted Vegetables





Yields
Makes 6 or 8 servings

Notes: Use a mixture of these vegetables in proportions desired, changing for variety each time you prepare dish: 1-inch bell pepper squares, 1/4-inch-thick diagonal carrot and asparagus slices, whole cherry tomatoes, and 1/2-inch turnip or zucchini chunks. Serve as a first course or with roasted meats.

 12 cups bite-size vegetables (see notes)
 3 tablespoons olive oil
 1 1/2 tablespoons tandoori masala
  Salt and pepper
Step 1
1

In an 11- by 17-inch roasting pan, mix vegetables, oil, and tandoori masala.

Step 2
2

Bake in a 400° oven, stirring occasionally, until vegetables are browned and tender when pierced, 40 to 45 minutes (30 to 35 minutes in a convection oven).

Step 3
3

Transfer to serving dish. Serve hot or cool. Cover and chill up to 1 day. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 101Calories from Fat 50
% Daily Value *
Total Fat 5.6g9%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 45mg2%
Total Carbohydrate 12g4%

Dietary Fiber 3.4g14%
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.