Hands-On Time
20 Mins
Total Time
1 Hour
Serves 4, with leftovers

How to Make It

Step 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.

Step 2

In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes.

Step 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.

Step 4

Fold in the peas and cilantro.

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