Ingredients
- Any chopped chunky vegetables (e.g., bell peppers, carrots, zucchini, cauliflower)
- Potatoes – new potatoes or chunky chopped potatoes
- 2 tsp garlic, minced
- 2 tsp ginger, minced
- Salt to taste
- 2 tbsp vegetable oil
- 2 tbsp tandoori masala or any other herbs & spices of your choice
Method
- Preheat your oven to 200°C (392°F).
- In a large baking dish, combine all the chopped vegetables and potatoes.
- Add the garlic, ginger, salt, vegetable oil, and tandoori masala. Mix everything well to ensure the vegetables are evenly coated.
- Place the baking dish in the preheated oven and roast for 1 hour.
- Check the potatoes; if they are not fully cooked, reduce the oven temperature to 100°C (212°F) and continue cooking for an additional 30 minutes.
- Serve hot and enjoy on their own or with vegan burgers, sausages, or any other dishes of your choice.
Nutritional Facts (Per Serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 200-250 kcal |
| Carbohydrates | 25-30 g |
| Protein | 3-5 g |
| Fat | 10-12 g |
| Fiber | 4-6 g |
| Sugars | 3-5 g |
| Sodium | 400-600 mg |
| Vitamin A | 10-20% DV |
| Vitamin C | 50-70% DV |
| Calcium | 3-5% DV |
| Iron | 5-10% DV |