I was introduced to roasted tomatoes, potatoes and other vegetables post marriage, when we stayed & visited some of the best hotels like Neemrana in Rajasthan, Neemrana in Ramgarh or Club Mahindra Resort in Goa. That was another lifetime!
Since then I love grilled or roasted veggies, though I never attempted them earlier. Now these roasted veggies are a regular feature here.
It is such a colourful sight. Absolutely delish. And putting it together is so simple.
How do you like your vegetables?
|1||large zucchini, sliced|
|1||large yellow squash, sliced|
|1||medium red pepper, sliced|
|1||medium yellow pepper, sliced|
|1||cup of cherry tomatoes, sliced into half|
|¼||cup of olive oil|
|2-3||teaspoon of salt|
|2||teaspoon of black pepper|
|1.||Pre-heat the oven to 220°C. In a bowl, toss prepared veggies in olive oil, salt and pepper. Spread them on a baking sheet or roasting pan.|
|2.||Roast vegetables for 30-35 minutes. Turn around the vegetables every 15 minutes or so for even cooking.|
adapted from here.
Add any vegetable of your choice. The baking time may vary upon the size of vegetables and the type of vegetable.