Vegetables in a tandoor, rustic style

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to bake vegetables in a tandoor? Prepare all the products indicated in the recipe.

2. STEP 2

   

   Peel the potatoes, onions and carrots, rinse and dry with paper towels. There should be no excess moisture left on the vegetables. If you have young potatoes, you don’t have to peel them and bake them with the skins on. In this case, wash the tubers with a soft brush to remove all dirt.

3. STEP 3

   

   Cut the potatoes into small cubes and place in a deep bowl.

4. STEP 4

   

   Chop the onion into medium-sized cubes and the carrots into thin slices or cubes. Send to potatoes.

5. STEP 5

   

   Cut the bell peppers into two parts and remove the core. Cut the skin off the lard. Cut the peppers and lard into cubes. To make the finished dish look brighter and more appetizing, I took peppers of different colors. What kind of lard is best to use for cooking? Smoked or salted is suitable.

6. STEP 6

   

   Add your favorite dry spices to the bowl. I used garlic powder, prepared vegetable mix, smoked paprika and ground pepper. I took 0.5-0.75 tsp of each seasoning. Send cherry tomatoes to all products, pre-washed and dried with a towel. Salt everything to taste.

7. STEP 7

   

   Mix all ingredients thoroughly, cover with film or a lid and place in the refrigerator or shade. Meanwhile, fire up the tandoor.

8. STEP 8

   

   When the wood in the tandoor has burned out and the walls have thoroughly warmed up, proceed to the next step of cooking.

9. STEP 9

   

   Mix the vegetables again and place in a suitable sized baking dish. I didn’t have such a shape, so I built a deep, unique plate out of foil folded in several layers.

10. STEP 10

    

    I got 2 homemade molds with vegetables.

11. STEP 11

    

    Place vegetables on the grill.

12. STEP 12

    

    Place the grill in the tandoor, cover with a lid and leave until all components are fully cooked. It took me about 50-60 minutes. Cooking time depends on the size of the tandoor, the amount of coals, etc. After 25-30 minutes, I opened the lid, swapped the pans and baked for another 30 minutes. The heat is greater at the bottom, and so that the vegetables cook evenly in both ramekins, I swapped them.

13. STEP 13

    

    Country style vegetables are ready in the tandoor, serve only hot, sprinkled with fresh herbs!