Roasted Vegetables With Tomato Coconut Sauce

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 potatoes, peeled and quartered
• 1 pumpkin, cut into wedges and peeled
• 4 zucchini, halved lengthways
• 12 baby onions, peeled
• cooking spray
• 1/3 cup chopped unsalted peanuts
• 1/3 cup chopped mint
• 390 g pimento pepper, drained
• 400 g diced tomatoes
• 1/4 cup black bean sauce
• 140 ml coconut cream

Recipe

• 1 preheat oven to 200 degrees c (400 degrees f).
• 2 place vegetables on a large baking tray sprayed with oil.
• 3 bake 45 minutes until tender turning every so often.
• 4 meanwhile combine all sauce ingredients and blend with a food processor or blender.
• 5 heat in a saucepan.
• 6 spoon over cooked vegetables and sprinkle with mints and nuts.