Roasted Vegetables

Warm & spiced roasted vegetables

Roasted Vegetables

Servings: 4


Warm & spiced roasted vegetables


For seasoning


  1. Put the diced potatoes (potato chunks) in water (at room temp) & keep over heat & cook for 10 mins maximum to par boil. Potatoes must turn bit soft but not too soft that it disintegrates. Drain and pat dry on paper towels.

  2. Par boil the cauliflower in boiling water and par boil for 5 to 6 mins . Drain and pat dry.

  3. Chop remaining vegetables in shapes as mentioned under ingredients.

  4. Take a wide & shallow baking tray and put all the vegetables. Add the salt & other seasonings, crushed garlic, olive oil & mix to coat well. Arrange them in a single layer (add tomatoes last) and see that the vegetables do not overlap or not piled on top of one another.

  5. Bake in a preheated oven at 200 C for 30 to 40 mins or till done. When cooked halfway, at about 15 mins, remove & mix once to ensure even cooking. When nearing done, add the tomato cubes, as they cook fatser.

  6. For me it took 45 mins. Some of the vegetables were ready by 30 mins. So I removed the few that were done and baked the remaining till roasted. It is done when the vegetables get few light & some dark brown spots.

  7. Serve hot.


May add more garlic if you like it garlic-ky.

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Prathima Thotanthillaya