Tandoori Vegetables

Borrowed and adjusted from Patack’s book of Indian food. This is my go-to vegetable dish with a lamb roast or chicken kebabs

1 large green pepper, seeded and sliced
1 large red pepper, seeded and sliced
2 middle size tomatoes, cut in slices

1 medium squash, cut in slices
1 cup of broccoli florets.
10 button mushrooms (optional), halved
1 onion- or use Spring onions, cut in slices

1-2 green chilies, seeded and sliced
fresh basil and coriander leaves to taste

2 teaspoon capers
15 black olives
sweet potato mid sized, cut in slices

Ingredients

for the marinade:

1/2 tsp salt
1/2 tsp freshly ground black pepper
tbsp sesame oil

1/2 tsp ground tumeric
1 tsp ground coriander
1 tsp ground cumin

Instructions

Step 1

Heat the oven to 200 degrees (180 degrees when using air)

Step 2

Mix all the prepared vegetables evenly in a 30×20 cm oven proof dish.

Step 3

Mix the marinade and stir into the vegetables with a wooden spoon.
Sprinkle with the capers, olives, basil and coriander leaves.
Bake in middle of the oven for 35 minutes.

Step 4

Alternatively you can cook this 10-12 minutes under a preheated grill and then you only need 5-7 minutes in the oven afterwards.

Step 5

Add freshly chopped coriander for serving

Tips

Exchange your vegetables based on favorites and your allergies. make sure you have a mix of hard and mushy- it’s supposed to be soft or hard. however you like it.

This is an excellent Indian flavored dish which goes well with any protein. I often serve with Moroccan lamb shoulder or with chicken kebabs and rice as part of an Indian inspired meal.

Play with the spices a bit- i find the pumpkin takes more than I think to get some heat, but it depends what you like.

I serve this as a side with rice and kebabs.