Tamarind Baked Vegetables
Tamarind Baked Vegetables

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, tamarind baked vegetables. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tamarind Baked Vegetables is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Tamarind Baked Vegetables is something that I’ve loved my entire life.

Spread the vegetables over the baking sheet into an even layer. Toss the apple slaw ingredients together. When the vegetables are done roasting, drizzle the remaining tamarind sauce on top and mix. After the roasted vegetables are done, heat up the corn tortillas over a pan.

To get started with this particular recipe, we have to prepare a few components. You can cook tamarind baked vegetables using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Tamarind Baked Vegetables:
  1. Get 1 cup chopped broccoli
  2. Take 1 cup chopped cauliflower
  3. Take 1 large carrot
  4. Prepare 1 medium red bell pepper
  5. Take 1 medium yellow bell pepper
  6. Make ready 1 large onion
  7. Prepare Any other vegetable you like
  8. Take 1 stalk green onion
  9. Prepare 1/4 cup chopped cilantro
  10. Prepare 2 tbls tamarind paste
  11. Prepare 1/2 tbls chilli powder
  12. Get 1 tbls garlic paste
  13. Prepare 1 tbls lemon juice
  14. Take to taste Salt
  15. Make ready Drizzle of olive oil

This roasted tempeh and vegetable dish is a great meal for weeknights. The tamarind glaze gives everything a nice tangy and sweet flavor. Top the dish with crunchy roasted chickpeas! When I started getting into vegetarian cooking in law school, one of the first cookbooks I purchased was Heidi Swanson's Super Natural Every Day.

Instructions to make Tamarind Baked Vegetables:
  1. Wash, drain and Chop up the vegetables to your preference. Set aside
  2. In a small bowl, add the tamarind paste, garlic, lemon juice, chilli powder, salt, olive oil and green onion. Mix well to combine
  3. Toss the tamarind sauce mixture into the vegetable, mix well to combine.
  4. In an oven safe dish, lay down the vegetables and set aside to roast
  5. In a preheated oven. Roast the vegetables @180 degrees Celsius for 20 minutes or until vegetables are cooked to your liking.
  6. Remove the dish from the oven and immediately add cilantro while still warm and serve.

Top the dish with crunchy roasted chickpeas! When I started getting into vegetarian cooking in law school, one of the first cookbooks I purchased was Heidi Swanson's Super Natural Every Day. This is one of the recipes that is in constant rotation in my house: no matter how often I eat it, I never tire of it. The scorched sweetness of leeks and red peppers, the brightness of tomatoes and pepperiness of radishes give this a rich complexity, for all that it is relaxingly straightforward to make. And the bulgur wheat is the perfect foil.

So that’s going to wrap it up for this special food tamarind baked vegetables recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!