- Roasting = cooking vegetables at a high heat in the oven (400 degrees Fahrenheit)
- Vegetables should be generously tossed in good quality oil of your choice, and salt & peppered
- Keeping your vegetables spaced and in a single layer on a baking sheet is KEY. Piling them on top of each other will just steam your veggies, not ROAST them
- Most seasonings should be added once the veggies are out of the oven or else they will burn in the high heat (i.e. garlic powder, cayenne pepper etc)
- Don’t be afraid of burnt edges on your veggies! As your veggies start to caramelize and brown they develop such a DELICIOUS flavor. Don’t let a little color on your veggies scare you!
- Season your roasted veggies once they are cooked and while they are still hot! You can add anything you like, lemon pepper, cajun seasoning or just a dash of chili powder and cumin!
- Don’t want to go through the trouble for the cucumber tarragon raita? Just mix the yogurt with the chili garlic paste (thetcha chutney) and you’ll still have a delicious crave worthy but healthy sauce even without all of the other ingredients.
- Change out any of the vegetables! This is a great way to get rid of all the stuff in your fridge. I think next time I will definitely add some tomatoes and broccoli to my roasting pan!
Tandoori Veggie Pita Pockets w/ Cucumber Tarragon Raita
Yield 4 Servings
- 1 cup red onion medium diced
- 1 cup red bell pepper medium diced
- 1 jalapeno medium diced
- 2 cups eggplant diced
- 2 cups cauliflower florets (sliced thin)
- 1 cup zucchini medium diced
- extra virgin olive oil
- 1.5 tbsp tandoori masala
- 1 tbsp curry powder
Tarragon Cucumber Raita
Combine the following ingredients together in a bowl and let sit for at least 30 minutes before serving.
- 1 cup plain yogurt
- 1/2 cup shredded cucumber
- 1 tsp chili garlic chutney (Prakash's Thetcha chutney) or Squeeze of Siracha
- 1 tbsp finely minced tarragon
- pinch of ground cumin powder
- Preheat oven to 425 degrees.
- Toss vegetables with olive oil, salt, pepper and lay evenly on a roasting pan so they are in a single layer (I used multiple pans). Place the peppers, zucchini and eggplant together in one tray, and use separate tray for cauliflower as their cooking times are different.
- Roast vegetables for about 25-40 minutes or until the edges have crisped and the veggies are fork tender.
- Remove from oven and immediately toss with tandoori masala and curry powder.
- Fill pita pockets with the roasted veggies, and drizzle with the raita!
Note: Adjust the seasonings based on how potent you like your curry powder and tandoori masala to be. Start with small amounts and keep adjusting the amount until you are happy!
Note: You can add any veggies you like, this is a great way to clean out your fridge! Additionally you can add chickpeas, or hummus to the pita. The veggies and the raita can both be made ahead of time.
These veggies are also a great side dish, or a snack piled on top of a scoop of hummus!!