Ingredients with Measurements:
- 1 large eggplant, cut into 1-inch cubes
- 2 zucchinis, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tamarind paste
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a mixing bowl, combine tamarind paste, honey, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes. Whisk until well combined.
3. Add eggplant, zucchini, red bell pepper, and onion to the mixing bowl with the tamarind glaze. Toss until the vegetables are well coated.
4. Arrange the vegetables in a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
5. Bake for 25-30 minutes, or until the vegetables are tender and caramelized.
6. Remove from the oven and sprinkle with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 7g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 4g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or lemon juice.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Red bell pepper can be substituted with yellow or orange bell pepper.
Variations:
- Add sliced mushrooms or cherry tomatoes to the vegetable mix.
- Use different herbs such as basil or parsley instead of cilantro.
- Add chopped peanuts or cashews for crunch.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes for even cooking.
- Don't overcrowd the baking sheet, otherwise, the vegetables will steam instead of roast.
- Use parchment paper or a silicone mat to prevent the vegetables from sticking to the baking sheet.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Tamarind-Glazed Vegetables on a large platter with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro or chopped peanuts.
Pairings:
- Serve with steamed rice or quinoa.
Suggested side dishes:
- Grilled chicken or tofu.
Troubleshooting advice:
- If the vegetables are not caramelizing, increase the oven temperature by 25°F and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Use a separate cutting board for vegetables and meat to prevent cross-contamination.
Food history:
- Tamarind is a fruit that is native to Africa but is widely used in Asian and Latin American cuisine.
Flavor profiles:
- The Tamarind-Glazed Vegetables are sweet, sour, and savory with a hint of heat from the red pepper flakes.
Serving suggestions:
- Serve the Tamarind-Glazed Vegetables as a side dish or as a main course with rice or quinoa.
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Region: Thai