Indian one-pan roast vegetables

Give roast vegies a modern makeover with Indian spices and flavours.

Recipe «Indian one-pan roast vegetables» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg cauliflower, cut into florets, 800g pkt McCain Roast Potatoes Traditional, 4 zucchini, cut into 4cm pieces, 2 red onions, cut into wedges, 1 lemon, cut into wedges , 2 tsp cumin seeds, 1 tsp ground turmeric, 1 tsp ground coriander , Pinch ground chilli, 80g butter, 1/4 cup slivered almonds, 1/3 cup mint leaves, torn, Greek yoghurt, to serve.

Ingredients:

• 1kg cauliflower, cut into florets 
• 800g pkt McCain Roast Potatoes Traditional 
• 4 zucchini, cut into 4cm pieces 
• 2 red onions, cut into wedges 
• 1 lemon, cut into wedges 
• 2 tsp cumin seeds 
• 1 tsp ground turmeric 
• 1 tsp ground coriander 
• Pinch ground chilli 
• 80g butter 
• 1/4 cup slivered almonds 
• 1/3 cup mint leaves, torn 
• Greek yoghurt, to serve 

Instructions

1. Preheat oven to 220C or 200C fan-forced. Place 2 large baking trays in oven.
2. Place cauliflower, potatoes, zucchini, onion and lemon in a large bowl. Sprinkle with seeds and spices. Season and toss to coat. Drizzle over hot melted butter. Toss to coat and arrange in a single layer on 2 hot trays. Roast for 10 minutes. Sprinkle with almonds. Roast for another 25 minutes or until golden.
3. Sprinkle with mint and serve with yoghurt.