Baked Thai Vegetable Medley

Baked Thai Vegetable Medley is a vibrant and flavorful dish that brings together an array of fresh vegetables infused with traditional Thai spices and coconut milk. This vegan delight is not only colorful but also nourishing, making it a perfect meal for any occasion.

Ingredients

• Bell pepper (red) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, sliced
• Broccoli florets - 100 grams
• Snap peas - 100 grams
• Coconut milk - 200 ml
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Red curry paste - 1 tablespoon
• Olive oil - 1 tablespoon
• Fresh basil leaves - a handful, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (390°F).
2. In a large mixing bowl, combine the sliced bell pepper, julienned carrot, sliced zucchini, broccoli florets, and snap peas.
3. In a separate bowl, whisk together the coconut milk, soy sauce, lime juice, minced garlic, grated ginger, red curry paste, olive oil, salt, and black pepper.
4. Pour the coconut milk mixture over the vegetables and toss until well coated.
5. Transfer the vegetable mixture to a baking dish, spreading it evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
7. Remove from the oven and stir in the chopped basil leaves before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 13 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains healthy fats from coconut milk, which can support heart health.

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