Ingredients

The following ingredients have 4 Servings
  • 8 ounces cauliflower ((1/2 a medium - large head))
  • 6 ounces green beans, (sliced)
  • 4 ounces whole mushrooms, (quartered)
  • 1/2 cup tomato puree
  • 2 tablespoon olive oil, (ghee, or melted butter)
  • 2 teaspoons fresh ginger, (minced)
  • 1 clove garlic, (minced)
  • 1/2 teaspoon chile powder ((pure ground chiles))
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon tumeric
  • salt and pepper to taste
  • sliced green onion
  • chopped cilantro
  • Siracha is wonderful on this! (optional)

Instruction

  • Preheat oven to 400F or toaster oven to 375F. Place rack to middle position Cover a sheet pan in foil for easy clean up.
  • Cut the vegetables. Mince the garlic and ginger.
  • Add the tomato puree, spices, minced garlic and ginger to a medium bowl, Stir in the liquid ghee or oil. Add the vegetables and stir to coat.
  • Spread the vegetables into one layer on the prepared sheet pan and season with salt and pepper.
  • Roast in the oven for 20 minutes or until the veggies are cooked to your liking.
  • Alternate Cooking Method: Add the oil to a non-stick frying pan over medium-high heat. When hot, add the vegetables, ginger & garlic, and stir. Saute until crisp tender. Turn the heat down to medium and add the tomato sauce and spices. Cook until the sauce reduces a bit and the vegetables are cooked. Season to taste with salt and pepper. Serve.