Curry Roasted Vegetables

I was at a loss for what to make for dinner tonight so I decided to roast some vegetables with my favorite condiment, curry paste. I took all the leftover vegetables floating around in the refrigerator and came up with the following easy recipe:

Curry Roasted Veggies

Ingredients:

1 large sweet potato, cut into wedges
1 onion, peeled and cut into 1-inch chunks
1 carrot, sliced into rounds
1 shiitake mushroom, cut into bite-sized pieces
2 Chinese eggplant (or most of a regular-sized eggplant)
2-4 cloves of garlic, peeled and roughly chopped
1 bell pepper (any color), cut into large chunks
1/4 cup red wine vinegar
1/2 cup olive oil
1 1/2 teaspoons curry paste (adjust to tastes)
1/4 cup apple cider or juice

Mix the cut vegetables in a large pan. In a bowl mix the rest of the ingredients with a fork until the curry paste is dissolved. Pour the mixture over the vegetables and mix. Ideally, let vegetables sit for 1-2 hours, but if you don't have the time you can skip this step. Cook at 375°F for one hour, turning once. If you don't have the time, just put the oven on broil and cook for about 10 minutes or until the veggies start to brown. Make sure you watch it if you are broiling because things can burn quickly.

Serve over rice or in a sandwich.

Serves 3-4 people.

Tags: vegan cooking | vegan recipes | roasted vegetables