ROASTED CHILLI VEGETABLES WITH GARLIC SAUCE

[Guest guest]

ROASTED CHILLI VEGETABLES WITH GARLIC SAUCE

 

Ingredients:

 

Vegetables:

12 tiny new potatoes - halved

1 medium red capsicum - quartered

1 medium green capsicum - quartered

1 medium yellow capsicum - quartered

6 small onions - quartered

3 small zucchini - chopped

8 small yellow squash - halved

2 teaspoon olive oil

1 * tablespoons hot chilli sauce

2 teaspoons cracked black pepper

 

Garlic Sauce:

2 cloves garlic - chopped

* cup sour light cream

1 tablespoons skim milk

* cup firmly packed fresh basil leaves - shredded

2 teaspoons seeded mustard

1 tablespoons hot water

 

Method:

 

1. Mix oil, chilli sauce and black pepper in a bowl. Add the prepared veges,

and mix well to cover.

2. Spread vege mixture in a single layer in a non-stick baking dish.

3. Bake, uncovered, in a moderate oven (180°C) for 40 minutes, or until the

veges are tender. Stir several times during cooking.

4. Serve hot with garlic sauce.

 

Garlic sauce:

Combine all ingredients until smooth.

 

 

Note: Capsicum is also known as bell pepper or sweet pepper.

* Vary to taste.

Use whatever vegetables you fancy. I often add sweet potato, pumpkin and

cauliflower as well.

If you're not fond of garlic ... the sauce is just as delicious without it!

 

Source: Annabella's kitchen

 

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