Tandoori Roasted Vegetables

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.


Makes 6 or 8 servings

Recipe from


Nutritional 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


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


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.

February 1999
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