Indian Roasted Vegetables

Ingredients

• 8 ounces cauliflower ((1/2 a medium - large head))
• 6 ounces green beans, (sliced)
• 4 ounces whole mushrooms, (quartered)
• 1/2 cup tomato puree
• 2 tablespoon olive oil, (ghee, or melted butter)
• 2 teaspoons fresh ginger, (minced)
• 1 clove garlic, (minced)
• 1/2 teaspoon chile powder ((pure ground chiles))
• 1/4 teaspoon garam masala
• 1/4 teaspoon tumeric
• salt and pepper to taste
• sliced green onion
• chopped cilantro
• Siracha is wonderful on this! (optional)

Instructions

1. 1

   Preheat oven to 400F or toaster oven to 375F. Place rack to middle position Cover a sheet pan in foil for easy clean up.

2. 2

   Cut the vegetables. Mince the garlic and ginger.

3. 3

   Add the tomato puree, spices, minced garlic and ginger to a medium bowl, Stir in the liquid ghee or oil. Add the vegetables and stir to coat.

4. 4

   Spread the vegetables into one layer on the prepared sheet pan and season with salt and pepper.

5. 5

   Roast in the oven for 20 minutes or until the veggies are cooked to your liking.

6. 6

   Alternate Cooking Method: Add the oil to a non-stick frying pan over medium-high heat. When hot, add the vegetables, ginger & garlic, and stir. Saute until crisp tender. Turn the heat down to medium and add the tomato sauce and spices. Cook until the sauce reduces a bit and the vegetables are cooked. Season to taste with salt and pepper. Serve.