Barbara's Oven Roasted Vegetables / Vegan

Came up with this variation last night as I felt like something hot and spicy. 


8 pieces of pumpkin  cleaned and cut into 2cm chunks

3 large green peppers - cut into strips about  1 1/2 cm wide

1 large orange pepper - cut into thick strips

3  zucchini, cut into thick strips

2  squash - cut into thick strips

1 large onion, halved, sliced and separated

4 large carrots cut into thick strips

6 large mushrooms quartered

Marinade.

2cm cube ginger

1 tsp paprika

1/2 tsp red cayenne pepper

4  tbsp olive oil

3 tbsp water

4 tbsp worcestershire sauce

2 tsp Coleman's mustard

1 - 2 tbsp peanut butter (depends how nutty you want it)

1/2 tsp herbal salt

Blend marinade.

Place all the vegetables in a large baking dish. Toss all ingredients together with the marinade. You can let it marinade overnight if you wish.  Mix well using your hands. Bake for 30 to 40 minutes in a preheated 180 C  degree oven.

Serve hot or room temperature. Enjoy !

May be eaten with brown rice, yoghurt  or used as a filling in pitta pockets.

Note: You can add other seasonal vegetables of your choice such as broccoli, cauliflower or potato.

Serves 4