Roasted Vegetables With Tomato Coconut Sauce

Ingredients:

• 4 potatoes peeled and quartered
• 1 pumpkin cut into wedges and peeled
• 4 zucchini halved lengthways
• 12 baby onions peeled
• cooking spray
• 1/3 cup chopped unsalted peanuts
• 1/3 cup chopped mint
• 390 g pimento pepper drained
• 400 g diced tomatoes
• 1/4 cup black bean sauce
• 140 ml coconut cream

Steps:

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