Indian Spiced Roast Vegetables
Indian Spiced Roast Vegetables
Ingredients:
1 small eggplant, diced
1/4 zucchini, diced
1/4 red capsicum (pepper), diced
1/4 yellow capsicum (pepper), diced
2 spring onions, finely chopped
1 clove garlic, finely chopped
1/4 teaspoon Cardamon
1/4 teaspoon Coriander
1/4 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Tumeric
1/4 teaspoon (or to taste) chilli powder
1 tablespoon rice crumbs
Salt (to taste)
2 tablespoons of Olive Oil
Serves two.
Double the recipe to serve four.
1 small eggplant, diced
1/4 zucchini, diced
1/4 red capsicum (pepper), diced
1/4 yellow capsicum (pepper), diced
2 spring onions, finely chopped
1 clove garlic, finely chopped
1/4 teaspoon Cardamon
1/4 teaspoon Coriander
1/4 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Tumeric
1/4 teaspoon (or to taste) chilli powder
1 tablespoon rice crumbs
Salt (to taste)
2 tablespoons of Olive Oil
Serves two.
Double the recipe to serve four.
Diced Vegetables
|
Spring Onion and Garlic
|
Indian Spices
|
Rice Crumbs
|
|
Method:
1. Preheat the oven to 180°C. 2. Mix all the ingredients together in a bowl. |
|
|
3. Line a tray with baking paper and spread out the mix over the tray.
|
|
|
4. Bake for 10 to 20 minutes, or until veggies are soft.
5. Serve Hot. 
|
|
To Print this Recipe, open the pdf doc or jpg image below and select print.
|
| ||