SPICY ROASTED VEGETABLES
150ml Olive oil 60ml Tamari/Japanese Soy Sauce 15ml Tabasco 15ml Wholegrain Mustard 5ml Cumin 15ml Paprika Juice of 1 lime I small clove garlic, finely chopped 1small Chilli roughly choppedA combination of vegetables to make up 1.5kg Courgettes thickly sliced Red Pepper in a large dice Yellow Pepper in a large dice Mushrooms Closed or Breakfast Caps/Portobello, whole or in large pieces Asparagus Large spears cut into 3 Whole Shallots, peeled Red Onions cut into half through root then into 6-8 pieces through root Aubergine in large chunks Butternut Squash peeled and in large chunks
Oven: 170C/Gas 3
Serves: 6-8 as accompaniment 4 as main course
Source: Cranks
METHOD
Preheat oven to 170C Mix all marinade ingredients together. Prepare vegetables and mix together in a large bowl. Pour over marinade. Place in a large oven proof dish Bake for 1 hour stir vegetables once or twice during the cooking.