This recipe is quick and versitile just like I like them!
Simply chop vegetables of your choosing and place them in a big mixing bowl. Next add diced garlic, lemongrass, basil, and ginger to the mix. Then, toss mixture lightly with peanut oil and sea salt. Roast in a large baking dish or on a cookie sheet at 425 for forty minutes, stir after twenty minutes. Serve over rice and enjoy!
Vegetables I used this time:
I served the roasted vegetables over jasmine rice with a homemade habenaro pineapple sauce.
Sauce: Blend pineapple, Thai basil, diced habenaro and garlic. Then simmer for twenty minutes on low with diced tomatoes.
This is a base recipe so play around with it and make it your own.