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Tandoori Roasted Vegetables

Yield 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.

Ingredients

Nutrition Information

  • calories 101
  • caloriesfromfat 50 %
  • protein 3.1 g
  • fat 5.6 g
  • satfat 0.7 g
  • carbohydrate 12 g
  • fiber 3.4 g
  • sodium 45 mg
  • cholesterol 0.0 mg

How to Make It

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

  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).

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