Even though we enjoy ourselves some good meat and dairy, we’ve got family members who choose not to eat those things, and I still want to wow their socks off when I feed them! This is a great simple meal to make and the flavour added by roasting the vegetables is fantastic.
Adapted from I heart Umami’s recipe here-
See me make it on youtube here- https://youtu.be/DRZzcfI6BXE
8 cups mixed cut up vegetables such as but not limited to – fresh or frozen; peppers, eggplants, carrots, broccoli, cauliflower, green beans, zuchinni and cabbage
1/4 c olive oil
1 teaspoon salt
Fresh ground black pepper to taste
Mix together on a sheet pan lined with parchment. Roast at 425F for 20-30 minutes.
Meanwhile, make your sauce;
2 tbsp olive oil
2 tbsp chopped garlic
1 tbsp minced ginger (I use the paste!)
1/4 c dried onion or 1 cup chopped fresh onion
1 tsp each tumeric powder, coriander seed and ground cumin
2 tbsp peanut butter
2 tbsp lemon or lime juice
Saute garlic, ginger and if using fresh onion, onion, in 2 tbsp olive oil over med/high heat. Add remaining spices, stir around for 10-20 seconds, then add in your coconut milk. Stir it well, then add in your peanut butter and lemon/lime juice. Simmer for a few minutes, then set aside until your vegetables are done.
When vegetables done, toss them in the sauce and serve! The leftovers from this are one of my favourite leftovers.