Tandoori Vegetables Recipe

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Tandoori Vegetables
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  1. Drop the garlic, ginger, and jalapeño into a food processor with the motor running. Process till minced. Add the yogurt, sugar, and spices. Pulse until blended. In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes.
  2. Heat oven to 425º F. Spoon the yogurt-marinated vegetables into a large, shallow roasting pan or jelly-roll pan. Bake 30 minutes, turning once, until all the vegetables are fork-tender. Fold in the peas and cilantro. Serve, refrigerating a third of the vegetables for another use.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 446.82 Kcal (1871 kJ)
Calories from fat 24.36 Kcal
% Daily Value*
Total Fat 2.71g 4%
Cholesterol 7.35mg 2%
Sodium 203.71mg 8%
Potassium 2515.53mg 54%
Total Carbs 92.2g 31%
Sugars 18.52g 74%
Dietary Fiber 11.91g 48%
Protein 17.45g 35%
Vitamin C 62.8mg 105%
Vitamin A 0.4mg 12%
Iron 6.1mg 34%
Calcium 312.6mg 31%
Amount Per 100 g
Calories 67.95 Kcal (284 kJ)
Calories from fat 3.7 Kcal
% Daily Value*
Total Fat 0.41g 4%
Cholesterol 1.12mg 2%
Sodium 30.98mg 8%
Potassium 382.52mg 54%
Total Carbs 14.02g 31%
Sugars 2.82g 74%
Dietary Fiber 1.81g 48%
Protein 2.65g 35%
Vitamin C 9.6mg 105%
Vitamin A 0.1mg 12%
Iron 0.9mg 34%
Calcium 47.5mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
  • 11

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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