Mediterranean Roasted Vegetable Medley Recipe

About this recipe

A hearty and flavorful vegan dinner featuring roasted vegetables, chickpeas, and a spiced tomato sauce. Perfect for solution seekers looking for a wholesome and satisfying meal.

Ingredients

• 25 g Parsley
• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 250 g Zucchini Yellow
• 500 g Organically Grown Small Brinjal
• 200 g Orange Carrot (Gajar)
• 250 g Organically Grown Green Capsicum
• 500 g Organically Grown Sweet Potato
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 500 g Rajdhani Kabuli Chana
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 16 g Orika Oregano
• 100 g Agro Mantra Cinnamon Powder /Dalchini
• 1 kg Simply Staples Mineral Rich Sea Salt
• 100 g Everest White Pepper

Instructions

1. 1. Preheat the oven to 425°F (220°C).
2. 2. In two separate colanders set in the sink, toss 1 1/2 teaspoons of sea salt with the zucchini and orange carrot, respectively. Let them stand for 30 minutes to draw out moisture.
3. 3. Rinse the zucchini and orange carrot under cold water and pat them dry with paper towels.
4. 4. In a large roasting pan, combine the zucchini, carrots, green capsicum, sweet potatoes, and chickpeas. Drizzle with canola oil and sprinkle with cinnamon powder, oregano, sea salt, and white pepper. Toss to coat evenly.
5. 5. Roast the vegetables in the oven for 45 minutes, stirring every 15 minutes to ensure even cooking.
6. 6. Add the zucchini to the roasting pan and continue roasting for an additional 15 minutes.
7. 7. Stir in the tomato sauce and chickpeas, ensuring the vegetables are well coated. Roast for another 10 minutes to blend the flavors.
8. 8. Remove the pan from the oven and stir in the chopped parsley and coriander leaves. Serve warm.