Oven Roasted Vegetables

Cheenachatti-oven-roasted-veggies
Prepration time:45 Minutes
Persons served: 2 Persons
Cuisine: Italian

ingredients

  • 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
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… 🙂

Preparation

  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!!!
SJ

How would you rate this recipe?

64 votes, 4.16 / 5.00 (82%)
  • S
    says:

    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.

Leave your comments