Roasted Vegetables with Peanut Sauce

RasaDhatu

Photo:  Roasted Vegetables and Tofu at Rasa Dhatu in Gokulam, India

This recipe is inspired by my visit to Rasa Dhatu today.  Such a simple, delicious treat!

SELECT YOUR VEGGIES: 
My plate has the following but you can add what you like:

Carrot
Baby Corn
Yellow Squash
Zuchinni
Cherry Tomatoes
Red Bell Pepper
Green Bell Pepper
Onion


NOTE

For best results pre-heat oven to 375 and cut vegetables into evenly sliced and same-sized pieces.

 

PEANUT SAUCE
1/2 Cup Peanut Butter
6 Tbsp Water
5 Tbsp Rice Vinegar* (May substitute with freshly squeezed lemon or lime juice)
3 Tbsp Braggs Liquid Amino’s (Organic Section at Dillons or the Health Food Store)
2 Tbsp Honey (or other sweetener, to taste)

* – Typically available in Ethnic section at Dillons or near Chinese ingredients.


ROAST THE VEGGIES

  1. To help the vegetables to brown, you can toss and cover evenly with oil.
  2. Add any type of flavoring you would like:  Salt, Pepper, Chopped garlic, Rosemary, Chiles, Red pepper flakes
  3. Spread veggies evenly in a roasting pan so as not to touch on the sides.
  4. Once browned, turn with spatula to brown other side.
  5. Once browned again, cover with foil until tender.
  6. Remove to a dish and pour sauce over them.

For a little more flavor you could add some garlic and ginger to the Peanut Sauce, or garlic/ginger paste.  Get creative and make it yours!  Let me know how it turns out and what you did to make it your own 😀  Happy Eating!

In Love and Gratitude,

Jodi

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