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Tandoori Roasted Vegetables

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.

Sunset FEBRUARY 1999

  • Yield: Makes 6 or 8 servings


  • 12 cups bite-size vegetables (see notes)
  • 3 tablespoons olive oil


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.

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

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Tandoori Roasted Vegetables Recipe