Tamarind-roasted vegetables

For roast veggies with a difference, toss them with tamarind marinade.

• 3 kumara, peeled, cut into chunks
• 2 red capsicums
• 2 yellow capsicums
• 3 red onions, cut into wedges
• 1 large eggplant , cut into chunks
• 3 zucchini, cut into thick chunks
• 4 tablespoons sunflower oil

Tamarind paste

• 1/2 cup (125ml) tamarind concentrate
• 1 lemongrass stem (white part only), finely chopped
• 3 garlic cloves, roughly chopped
• 2 teaspoons grated ginger
• 2 long red chillies, seeds removed, sliced
• 1 cup coriander leaves
• 1/4 cup mint leaves, plus extra to garnish
• 2 tablespoons honey

Energy 1008kJ	Fat saturated 1.00g
Fat Total 13.00g	Carbohydrate sugars 19.00g
Carbohydrate Total 29.00g	Dietary Fibre g
Protein 5.00g	Cholesterol mg
Sodium 34.27mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 190°C. For the tamarind paste, place all the ingredients in a food processor with 1/4 cup (60ml) boiling water. Blend to a thin paste, then set aside.

2. Step 2

   Toss the vegetables in the oil, spread over a large baking tray (you may need to use 2 trays depending on the size of your oven), then roast for 30 minutes. Remove from the oven and toss with the tamarind paste, then roast for a further 20-25 minutes until tender. Serve hot or at room temperature, garnished with the extra mint leaves.

Tamarind concentrate available from Asian food shops.