Sheet Pan Grilled Vegetables with Creamy Peanut Coconut Dressing

Serves: 4

Ingredients

Vegetables

• 700 g mixed vegetables, diced (sweet potato, bell peppers, and zucchini)

• 2 tbsp lemon-infused rapeseed oil

• 1 tsp dried oregano

• 1 tsp ground cumin

• 1 tsp sweet paprika

• A pinch of salt

Peanut Coconut Dressing

• 2 tbsp coconut milk

• 1 tbsp peanut butter

• 1 tbsp teriyaki sauce

• 1 tbsp water

Additional topping

Chili oil ( infused turmeric ,paprika, chili ,cumin oil)

Chopped parsley

Instructions

1. Preheat the oven to 200°C (390°F).Place a baking paper on a sheet pan.

2. On a sheet pan, toss the diced vegetables with the lemon flavored rapeseed oil, oregano, cumin, sweet paprika, and a pinch of salt until evenly coated.

3. Spread the vegetables in a single layer.

4. Roast for about 30 minutes, turning once halfway through, until the vegetables are tender and lightly browned around the edges.

5. While the vegetables are roasting, whisk together the coconut milk, peanut butter, teriyaki sauce, chili oil, and water until smooth.

6. Transfer the roasted vegetables to a serving bowl, pour over the dressing, and gently toss until evenly coated. Drizzle some chili oil and sprinkle herb.

Serve warm as a side dish or your favourite plant-based protein.