Roasted Vegetables, Baby Potatoes and Dutch 'War' Sauce
Servings 2 servings
Equipment
- Oven
- Cooking Pot
- Baking Tray
- Baking Paper
Ingredients
- 500 gram Baby Potatoes
- 300 gram Vegetables like zucchini, carrots or cauliflower
- 200 gram Vegetarian Meatballs
- 6 tbsp Olive Oil
Sauce
- 3 tbsp Mayonaise
- 3 tbsp Chunky Peanut Butter
- 3 tbsp Coconut Water or regular water
- ½ tsp Chili Paste like sambal
- ¼ White Onion
Instructions
Preparations
- 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.
Cooking
- 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.
Serving
- Serve the roasted vegetables with the Dutch 'War' Sauce!