Capsicana Recipes - Roasted Vegetables with Tomatillo Cook Sauce
Capsicana Recipes - Roasted Vegetables with Tomatillo Cook Sauce
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Tomatillo Roast Vegetables

Bringing a taste of Central America to your vegetables! My super easy recipe uses my Tangy Tomatillo Cook Sauce to create a flavoursome side dish!

Capsicana - Tangy Tomatillo Latin American Cook Sauce
  • 2 Red Onions
  • 2 Sweet Potatoes
  • Handful baby plum tomatoes
  • 1 Courgette
  • 1 Red Pepper
  • 2 tbsp olive oil
  • 2-3 tbsp water
  • Coriander Dressing
  • 1 Red Chilli
  • 1 Clove Garlic
  • 2-3 large handfuls coriander
  • 6 tbsp yoghurt
  • ¼ tsp salt
  • ¼ tsp sugar

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  1. Preheat the oven to 200°C. Place the red onions (cut into 1/8th pieces) and sweet potatoes (cut into 2-3 cm chunks) into a roasting tray and massage the Mexican Tangy Tomatillo Cook Sauce and olive oil all around the veg. Roast in the oven for 25 minutes.
  2. Add the tomatoes, red peppers (chunks) and courgettes (chunks) along with 2-3 tbsp water to the tray and mix well into the half cooked existing veg. Place back into the oven for a further 20 minutes.
  3. Whilst the veg are roasting, add all the “coriander dressing” in to a blender / use a hand blender to blitz together until the dressing becomes pale green.
  4. Remove the roasting tray and pour the dressing over to serve.

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