Oven Roasted Vegetables

Don't like vegetables? try them roasted. While steamed vegetables are considered the healthiest, roasted vegetables are not less healthy. Adding a little olive oil and some seasoning makes them so much tastier to eat.I love  the aroma of roasted veggies and they look good too!. Roasting vegetables preserves the natural nutrients of the veggies and brings out the natural sweetness.

Since lighter density vegetables like onion, capsicum etc cook faster than higher density vegetables, its a good idea to par boil the higher density vegetables like potatoes carrots, beets etc. or else you can roast them separately till they are half done before adding to other veggies.

I used what I had in hand but you can use any vegetables of your choice.

Ingredients

Note:- make sure to cut all the veggies in similar sizes

• Onion-----------------------1 medium (cut into chunks)
• Bell Pepper ----------------1 small (deseeded and cut into chunks)
• Mushrooms-----------------Approx 6 ounces(cut into quarters)
• Eggplant--------------------1/4 cup(cut into cubes)
• Carrots----------------------3 small(cut into chunks)
• Tomatoes------------------ 1 small (cut)(or you can use cherry tomatoes if you have)
• Dried basil------------------1 teaspoon
• Dried rosemary------------1/2 teaspoon
• Olive oil---------------------1 tablespoon
• Fresh lemon juice---------1 teaspoon (or to taste)
• Salt--------------------------to taste
• Black pepper--------------1 teaspoon
• (Freshly ground)

Method

• Parboil the carrots and keep aside
• Preheat the oven to 450 degrees
• Add all the seasoning, olive oil and lemon juice to  all the veggies(including carrots) and toss very well to coat them evenly
• Foil an oven proof tray and spread the veggies in a single layer.
• Bake for approx 35 to 40 minutes in till they are soft and slightly browned in areas
• Check once in between and turn to ensure even cooking
• Check the seasoning and serve

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