Tandoori Vegetables

Tandoori Vegetables 2.1 16 5 1
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  • Serves 4, with leftovers
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    Nutritional Information

    Per Serving

    • Calories 186 calories
    • Fat 2 g
    • Sat Fat 1 g
    • Cholesterol 5 mg
    • Sodium 98 mg
    • Protein 9 mg
    • Carbohydrate 36 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 215 mg

Drop the garlic, ginger, and jalapeño into a food processor with the motor running. Process till minced. Add the yogurt, sugar, and spices. Pulse until blended.In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes.Heat oven to 325° F. Spoon the yogurt-marinated vegetables into a large, shallow roasting pan or jelly-roll pan. Bake 30 minutes, turning once, until all the vegetables are fork-tender.Fold in the peas and cilantro.

Ingredients

  1. Check MARINADE:
  2. Check 3 garlic cloves, peeled
  3. Check 1 1/2-inch piece fresh ginger, peeled and thinly sliced
  4. Check 1 jalapeno, quartered and seeded
  5. Check 2 cups plain low-fat yogurt
  6. Check 1 tablespoon sugar
  7. Check 2 teaspoons ground coriander
  8. Check 1 teaspoon ground cumin
  9. Check 1 teaspoon turmeric
  10. Check 1/2 teaspoon cayenne
  11. Check VEGETABLES:
  12. Check 8 small red potatoes, quartered
  13. Check 1 medium butternut squash, peeled and cut into 2-inch pieces
  14. Check 1 medium zucchini, sliced
  15. Check 1 medium red onion, peeled and sliced
  16. Check 1 cup frozen peas, thawed
  17. Check 3 tablespoons chopped cilantro

Directions

  1. Drop the garlic, ginger, and jalapeño into a food processor with the motor running. Process till minced. Add the yogurt, sugar, and spices. Pulse until blended.
  2. In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes.
  3. Heat oven to 325° F. Spoon the yogurt-marinated vegetables into a large, shallow roasting pan or jelly-roll pan. Bake 30 minutes, turning once, until all the vegetables are fork-tender.
  4. Fold in the peas and cilantro.