Ingredients:
(Plez substitute veggie broth or water for oil.)
Zucchini (350g)
Carrots (180g)
Bell peppers (250g)
Onion (150g)
Eggplant (500g)
Potatoes (500g)
Tomatoes (200g)
Olive oil
Salt
Black pepper
Onion powder
Garlic powder
Cumin
Paprika
Instructions:
* Cut all the vegetables into fries-sized pieces and the tomatoes into small wedges.
* Place the prepared vegetables into a roasting pan.
* Drizzle olive oil generously over the vegetables.
* Season with salt, black pepper, onion powder, garlic powder, cumin, and paprika to taste.
* Preheat your oven to 350°F (180°C).
* Roast the seasoned vegetables in the preheated oven for approximately 40 minutes, or until they become tender and slightly browned.
* While the vegetables are roasting, prepare the tomato sauce: In a pot, add a small amount of vegetable oil. Sauté chopped onions (200g) until they change color.
* Add five cloves of chopped garlic (20g) and sauté until fragrant.
* Stir in hot peppers (optional), tomato paste (2 tbsp/40g), and two diced tomatoes (350g).
* Season with cumin, coriander, paprika, black pepper, turmeric, salt, and vegetable bouillon to taste.
* Pour in half a cup of water and add one cup of sweet peas.
* Let the sauce simmer for 5 minutes.
* Once the roasted vegetables are ready, remove them from the oven.
* Add the roasted vegetables to the prepared tomato sauce.
* Place the vegetable and sauce mixture back in the oven, using the same temperature settings, for an additional 15 minutes to let the flavors meld.
* Garnish with fresh coriander before serving.
* Enjoy your delicious oven-roasted vegetables! Perfect as a side dish or a satisfying vegetarian main course with rice and or bread.
