Make It
Step 1
Preheat oven to 450° F. Line a large, rimmed baking sheet with parchment paper (or use two medium baking sheets).
Step 2
Trim and cut carrots, eggplant, bell pepper, onion, cauliflower and potato into 1-inch pieces. Place in a large mixing bowl.
Step 3
Add garlic, olive oil, tamarind sauce, chili sauce and cornstarch. Mix well to coat vegetables evenly.
Step 4
Transfer vegetables to prepared baking sheets, spreading in an even layer.
Step 5
Bake for about 30 minutes or until the vegetables are slightly charred and cooked through. Check after 25 minutes and adjust cooking time accordingly.
Step 6
Transfer roasted vegetables to serving dish. Gently fold in cilantro, peppermint and red pepper flakes.
Step 7
Sprinkle with chopped ginger to garnish. Add additional chopped fresh cilantro and mint, if desired.
