Roasted Vegetables
Warm & spiced roasted vegetables
Roasted Vegetables
Description
Warm & spiced roasted vegetablesIngredients
For seasoning
Instructions
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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.
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Par boil the cauliflower in boiling water and par boil for 5 to 6 mins . Drain and pat dry.
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Chop remaining vegetables in shapes as mentioned under ingredients.
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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.
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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.
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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.
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Serve hot.
Note
May add more garlic if you like it garlic-ky.
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