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
Method
- 1
Step 1
Heat the oven to 200 degrees (180 degrees when using air)
- 2
Step 2
Mix all the prepared vegetables evenly in a 30×20 cm oven proof dish.
- 3
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.
- 4
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.
- 5
Step 5
Add freshly chopped coriander for serving
Good to know
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.
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