Spicy Basil Roasted Medley

Roasted Medley with Spicy Basil Soy Glaze

Embark on a culinary journey with this vibrant and harmonious omnivore dish designed to tantalize your taste buds. Rooted in the essence of our foundational components and enhanced with the exotic whispers of Generic Asian cuisine, this vibrant dish promises a delightful dining experience. Carefully balanced and artfully seasoned, our Roasted Medley with Spicy Basil Soy Glaze combines the earthy sweetness of roasted vegetables with a tantalizing, tangy, and spicy glaze, ensuring a dish that is as nutritious as it is delicious.

Ingredients

• 2 medium onions, sliced
• 2 red bell peppers, sliced
• 2 medium potatoes, diced
• 200 grams of green beans, trimmed
• 1 medium aubergine, diced
• 3 tablespoons of olive oil
• 2 tablespoons of soy sauce
• 1 tablespoon of sriracha
• 1 tablespoon of apple cider vinegar
• 1 tablespoon of chopped fresh basil
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt to taste
• Black pepper to taste

Method

• Preheat your oven to 200°C.
• In a large bowl, combine the onions, bell peppers, potatoes, green beans, and aubergine.
• Drizzle the olive oil over the vegetables, and sprinkle with cumin, paprika, salt, and pepper. Toss to ensure even coating.
• Spread the vegetables in a single layer on a large baking tray.
• Roast in the oven for 30-35 minutes, stirring every 10 minutes, until the vegetables are tender and slightly caramelized.
• In a small bowl, whisk together the soy sauce, sriracha, apple cider vinegar, and chopped basil.
• Once the vegetables are roasted, drizzle the soy sauce mixture over the vegetables and toss gently to combine.
• Roast for another 5 minutes to let the glaze set.
• Remove from oven and let the dish cool slightly before serving.

Tips

• For a deeper flavor, marinate the vegetables in the oil and spices for 30 minutes before roasting.
• Adjust the level of sriracha to your heat preference.
• Serve with a side of steamed white rice to complete the meal.

Nutritional Information