Rosted Veggies


3 Potatoes, cubed
1 onion, quartered and separated
6-8 Cauliflower florets, Medium sized
2-3 Carrots, sliced 1-inch thick
1/4 pumpkin, cubed
2 Capsicums sliced thick (squares)
8-10 button mushrooms, quartered
1 tsp thyme
2 tsp rosemary
3-4 garlic cloves, finely chopped
1⁄4 cup olive oil
2 tablespoons balsamic vinegar
Salt, black pepper to taste


  1. Preheat the oven at 230 degree C.
  2. Chop the vegetables, keep aside.
  3. In a bowl, stir together thyme, rosemary, garlic, olive oil, balsamic vinegar, salt, and pepper.
  4. Pour half of the above herb mixture over the chopped vegetables, mix well.
  5. Cover the roasting tray with aluminium foil & lightly spray it with cooking oil.
  6. Evenly spread-out the vegetables in the tray & cover them with rest of the herb mixture.
  7. Roast for 45 minutes (toss & turn the vegetables once so they are evenly cooked)
  8. Use a fork to check if the vegetables are done. Serve hot.

NOTE: The vegetables can be replaced with anything seasonal or according to personal taste. Beetroot, squash, Kumara can be easily used.

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