Roast vegetables with peanut sauce

	As a child, I wasn't a big fan of vegetables. My mother used to have to smother broccoli in Campbell's cream of shrimp soup to get me to eat it. Somewhere along the way, things changed. A lot. Now I'd rather eat vegetables than most other foods (and cream of shrimp soup fills me with existential horror).
Luckily, the world of cuisine has also come a long way from the '70s, and mums have a whole range of tasty sauces they can use to get fussy eaters to finish their veggies. This recipe certainly fits the bill.

Recipe

This recipe takes a little while to be ready, as the vegetables need a while in the oven, but there's very little actual work involved. 

A selection of fresh vegetables for roasting (I used sweet potatoes, courgettes, onions, aubergine and mushrooms, but you can use whatever you happen to have)
Vegetable or other light oil
2 tsp minced garlic (about 2 cloves, finely crushed or chopped)
minced chilli, to taste (I like 1-2 tsp, but use less if you don't want any heat)
1 tsp shrimp paste
2 tbsp smooth peanut butter
1 tbsp soy sauce
1 tbsp lime juice
2 tsp light vinegar (such as rice vinegar, or white wine vinegar)
2 tsp brown sugar or palm sugar
Pinch of finely ground black pepper
1/2 cup coconut milk

Pre-heat oven to 200 degrees.

Slice all the vegetables into wedges. Arrange in a shallow roasting dish, and drizzle with a small amount of oil. Roast the vegetables until tender and lightly browned (this will take anywhere from 45 minutes to 1 hour, depending on how thick you sliced your vegetables and how crowded your dish is). Give a stir part way through cooking.

When the vegetables are done, prepare the sauce. Combine all the ingredients in a small bowl, and microwave for 2-3 minutes, taking out to stir every 30 seconds or so. It's done when it's gone thick and glossy, and has no "raw" taste.

Serve the sauce poured over the vegetables. The recipe above should be enough for 2-3 portions, so just double the amounts if you want to make more sauce.

Serves: 2-3
Preparation and cooking time: 50 - 65 minutes