Thai Roasted Vegetables (Vegan) Recipe

Directions:

1. # Preheat oven to 450 F. Spray a large casserole or baking dish with non-fat cooking spray. Dice/chop all veggies except tomatoes and put into dish. Top with salt and pepper as desired. Bake, uncovered for 30 minutes. After 30 minutes, stir in tomatoes and return to oven for another 30 minutes.
2. # Meanwhile, make coconut milk (you can use the canned version, but making your own is lower fat/calories) by putting one cup of shredded coconut and 2 cups of hot water into a blender. Blend for about 15 seconds, pulsing once or twice. Allow to rest for a few minutes, then strain into a bowl or measuring cup.
3. # Spray a medium saucepan with non-fat cooking spray and put over medium heat. When hot, add curry and cayenne, then add coconut milk, soy sauce, and peanut butter. Stir until blended. Bring to a simmer and reduce heat to low.
4. # Check on vegetables and if they are tender you can broil them for 5-10 minutes if you like them to be browned. Then pour the peanut mixture over, stir and serve. Top with cilantro if desired.