Tandoori Roasted Vegetable Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Tandoori Roasted Vegetable Salad calories by ingredient
Number of Servings: 4
Ingredients
-
2 tablespoons Patak's Tandoori Curry Paste
1 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 peppers
2 teaspoons garlic, minced or pureed
1 teaspoon ground ginger, minced or pureed
2 tablespoons olive oil
Directions
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.