Assorted Roasted Vegetables

I like lightly roasted veggies and because it is so easy and fast to make it became my staple for when I’m not too kin on trying something new and don’t have much time. Below are the images of one such dish, where I used aubergines, red and yellow paprika, asparagus, okra, red onion, garlic, tomatoes and courgette. It can be made with less vegetables and any combination, but I was cooking for guests so there’s a lot.

Important thing is not to overcook them, so 15-20 minutes should be enough. I never actually time it, I just check whether they are ready or not. I’ve used whole garlic cloves here so that it would be baked and soft inside. It’s nice to use it as a spread on bread instead of olive oil or butter. Spice-wise, you can use different fresh or dried herbs and a bit of coarse sea salt. Yum 🙂

 

Who said vegetables are boring?

Who said vegetables are boring?

All prepared to be roasted

All prepared to be roasted

Breaking woody ends off asparagus

Breaking woody ends off asparagus

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