Roasted Vegetables With Tomato Coconut Sauce

• 4 potatoes, peeled and quartered
• 1 pumpkin, cut into wedges and peeled
• 4 zucchini, halved lengthways
• 12 baby onions, peeled
• cooking spray
• 13 cup chopped unsalted peanuts
• 13 cup chopped mint
• 390 g pimento pepper, drained
• 400 g diced tomatoes
• 14 cup black bean sauce
• 140 ml coconut cream

1. Preheat oven to 200 Degrees C (400 Degrees F).
2. Place vegetables on a large baking tray sprayed with oil.
3. Bake 45 minutes until tender turning every so often.
4. Meanwhile combine all sauce ingredients and blend with a food processor or blender.
5. Heat in a saucepan.
6. Spoon over cooked vegetables and sprinkle with mints and nuts.

potatoes, pumpkin, zucchini, baby onions, cooking spray, peanuts, mint, pimento pepper, tomatoes, black bean sauce, coconut cream

Taken from www.food.com/recipe/roasted-vegetables-with-tomato-coconut-sauce-182554 (may not work)