Tandoori Roasted Vegetable Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons Patak's Tandoori Curry Paste1 pound mixed fresh vegetables (mushrooms, onion, cherry tomatoes, green or red peppers, eggplant, baby corn)Note: recipe calculated with 1 cup each mushrooms, onion, cherry tomatoes and peppers2 teaspoons garlic, minced or pureed1 teaspoon ground ginger, minced or pureed2 tablespoons olive oil
Preheat oven to 375F.
Wash vegetables, cut them into chunks and place in a roasting pan.
Mix curry paste with garlic, ginger and olive oil. Drizzle over vegetables.
Roast vegetables for 35 to 40 minutes, uncovered, until cooked, stirring occasionally.
Serve warm or cold. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user NUTRELLA.
Wash vegetables, cut them into chunks and place in a roasting pan.
Mix curry paste with garlic, ginger and olive oil. Drizzle over vegetables.
Roast vegetables for 35 to 40 minutes, uncovered, until cooked, stirring occasionally.
Serve warm or cold. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user NUTRELLA.
Nutritional Info Amount Per Serving
- Calories: 107.9
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 202.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.8 g
- Protein: 2.0 g
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