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.

Yield: Makes 6 or 8 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 50%
  • Protein: 3.1g
  • Fat: 5.6g
  • Saturated fat: 0.7g
  • Carbohydrate: 12g
  • Fiber: 3.4g
  • Sodium: 45mg
  • Cholesterol: 0.0mg

Ingredients

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

Preparation

  1. 1. In an 11- by 17-inch roasting pan, mix vegetables, oil, and tandoori masala.
  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).
  3. 3. Transfer to serving dish. Serve hot or cool. Cover and chill up to 1 day. Add salt and pepper to taste.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tandoori Roasted Vegetables Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy