Oven Roasted Vegetables

64 votes, 4.16 / 5.00 (82%)


1/2 cup Thick-sliced Carrots
1/2 cup Broccoli Florets
1/2 cupDiced Potatoes
1/2 cup Green Beans (cut into halves)
1/2 cup Diced Bell pepper
2 tbsp Olive Oil
1 tsp Oregano
1/2 tsp Chilly Flakes
Salt, to taste
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Colorful veggies with very mild spices, awesome aroma and that too with smoky flavors!!! Nothing can beat this slow-oven-roasted dish… Include it in your breakfast plate or have it as a side or munch it as appetizer!!! It will make you oven-roast pretty often… 🙂


  1. Parboil (75%-80% boiled) broccoli florets,carrots, potatoes and green beans in a big vessel (or microwave on high heat for 4 minutes).
  2. Drain excess water and rinse with fresh water. Dry them lightly with a paper towel.
  3. Transfer it to a big bowl, add bellpepper and mix well with salt, olive oil, oregano and chilly flakes.
  4.  Arrange veggies on baking tray with minimum overlapping.
  5. Oven-roast it for around 20-25 mins on 180 degrees.
  6. Drizzle a few drops of lemon juice and it’s ready to serve!!!

This entry was written on February 1st, 2018 by in Vegetarian and tagged with , , , , , . Last revised on February 8th, 2018.

Tried & Tasted by


  • February 4, 2016 at 7:02 pm

    Thanks for a simple and easy recipe. Well, I want to ask you that as you have directed to roast in 180 degree that means it has to be roasted in convection mode. Am I right? Is pre-heating required? Expecting your reply, thanks in advance.


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