Roasted Seasonal Vegetables with Red Tandoori
Tandoori is a cooking method originating from the Indian subcontinent, using a cylindrical clay oven called a tandoor. This traditional oven cooks foods at high temperatures, often up to 480°C (900°F), which gives tandoori dishes their unique texture and smoky flavour.
The tandoori spice blend, on the other hand, is a carefully balanced blend of various spices such as cumin, coriander, paprika, and turmeric, giving a distinctive red colour to dishes. This colour is intensified in Red Tandoori by the addition of beetroot and hibiscus, which not only bring vibrant hues but also a unique depth of flavour. Fenugreek leaves add a slightly bitter and aromatic note, perfectly complementing the taste profile.
This Red Tandoori Roasted Vegetable recipe is a wonderful way to incorporate this age-old culinary tradition into your modern kitchen, while enjoying the fresh, vibrant flavours of seasonal vegetables. Enjoy your meal!
Ingredients:
1 yellow courgette
1 green courgette
1 tomato
2 red peppers, cut into strips
1 red onion
2 tablespoons of Red Tandoori
3 tablespoons of olive oil
Salt and pepper to taste
Instructions:
Preheat your oven to 200°C (400°F). Arrange all the cut vegetables in a large bowl.
In a small bowl, mix the olive oil with the Red Tandoori. Pour this mixture over the vegetables and mix well to coat them evenly. Season with salt and pepper to taste.
Spread the vegetables on a baking tray lined with parchment paper. Make sure they are in a single layer for even cooking. Bake for 25 to 30 minutes, or until the vegetables are tender and lightly caramelised.
