Oven roasted winter vegetables

There comes one day in a week when i am almost dead, hate the kitchen and everything in it and on that very day, i am always short of ingredients except few vegetables lying around that were left out from the week’s cooking :))

Funnily, sometimes best flavored dishes are produced under pressure.

Here is one that turned out really good, colorful, healthy and clean, perfect for wintery days.


Oven Roasted Winter Vegetables:


2 carrots

1 Bell pepper

1/2 a Zucchini

1/2 a Green squash

1 Cup cauliflower florets

Few Asparagus, if you have any.

Or any add any vegetable of your choice like onions also taste very good.


1/4 cup Olive Oil

Salt and Pepper

A pinch of rosemary leaves (optional)

A pinch of curry powder (option)




Julienne  the vegetables into 1/2 inch thick long strips, all same size.

Toss them with olive oil, generously.

Sprinkle salt and pepper, toss again.

Add the herbs. ( a pinch is enough, rosemary is a very strong herb and over seasoning it will spoil the taste)


lay them randomly on the baking sheet and put them in the preheated oven at 425 degrees for about 20 minutes or until the vegetables are done. (not mushy)


Oven roasted vegetables are so aromatic, do not need any frying or excessive cooking and they taste so good!!!

Spread them on a bed of pasta, toss them in a salad or eat just like that with a bowl of soup!!!


By Aditi Sheth


One response to this post.

  1. Posted by Poonam on March 22, 2011 at 4:39 pm

    I couldn’t wait till spring fest to try it out. It turned out great.


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