Roasted Vegetables, Baby Potatoes & Dutch ‘War’ Sauce

You are probably wondering about the sauce name so let me explain! This sauce consists of mayonaise, peanut butter and chopped white onions. It is called ‘Oorlog’ [translated: ‘War’] sauce since it looks a bit messy. That’s it, not a big complex story 🙂

Normally I order this sauce with my fresh Dutch fries! However, tonight I combined it with roasted vegetables and vegetarian meatballs. Roasting a bunch of vegetables is a great and easy way to cook. It won’t take much time and you don’t have to wash many dirty dishes. That’s a real plus for me!

Roasted Vegetables, Baby Potatoes and Dutch ‘War’ Sauce

Servings 2 servings
Prep Time 5 minutes
Cook Time 50 minutes
5 minutes


  • Oven
  • Cooking Pot
  • Baking Tray
  • Baking Paper


  • 500 gram Baby Potatoes
  • 300 gram Vegetables like zucchini, carrots or cauliflower
  • 200 gram Vegetarian Meatballs
  • 6 tbsp Olive Oil


  • 3 tbsp Mayonaise
  • 3 tbsp Chunky Peanut Butter
  • 3 tbsp Coconut Water or regular water
  • ½ tsp Chili Paste like sambal
  • ¼ White Onion



  • Cook the baby potatoes in some salted water for about 10 minutes or until done.
  • Preheat the oven on 180 degrees Celsius or 356 degrees Fahrenheit.
  • And place the baking paper on the baking sheet.


  • Slice all the vegetables, including the cooked baby potatoes, in the same size and add them to a bowl. Pour in some olive oil, salt and pepper. Mix everything and divide it on the baking sheet.
  • Roast the vegetables for about 30 minutes in the preheated oven. Then add the vegetarian meatballs and roast everything for another 10 minutes.
  • In the meantime you can prepare the sauce! Add the peanut butter, coconut water and chili paste to the cooking pot. Heat the sauce while stirring.
  • Add the mayonaise to one side of the serving bowl and the peanut butter to the other. Chop the onion in even cubes and add those to the sauce.


  • Serve the roasted vegetables with the Dutch 'War' Sauce!
Course: Dinner
Cuisine: Dutch

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