Intro

ROASTED VEGETABLES RECIPE (LC14197): Chunky vegetables roasted in a oven with middle eastern flavours is a healthy recipe.

Prep Time : 20 Min
Cooking Time : 30 Min
Resting Time : 50 Min

Set Ingredient

4

The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

Serves
4
Serves

Step 1 / 12

4

Cut the french beans into half and keep aside.

French beans

20 Number

Cut into large pieces

Step 2 / 12

4

Chop the yellow and red bell peppers.

Red bell peppers

1 Number

Chunk

Yellow capsicum

1 Number

Chunk

Step 3 / 12

4

Peel the carrot skin and cut into small wedges.

Carrot

2 Number

Cut into round pieces

Step 4 / 12

4

Cut the baby eggplant into halves

Baby brinjals

4 Number

Halves

Step 5 / 12

4

In a heavy bottom pan, dry roast the hazel nuts, sesame seeds, cumin seeds, corriander seeds, nutmeg powder and black pepper powder.

Hazelnuts

50 Grams

Sesame seeds

4 Tablespoon

Cumin seeds

1 Tablespoon

Coriander seeds

2 Tablespoon

Nutmeg ground

1 Pinch

Black pepper ground

1 Tablespoon

Step 6 / 12

4

In a mixer, grind all the roasted ingredients into a fine powder.

Step 7 / 12

4

Put all the vegetables and the cherry tomatoes in an extra large roasting tray and add salt on top.

Cherry tomatoes

7 Number

Whole

Step 8 / 12

4

Sprinkle nutmeg powder and drizzle it all well with olive oil, then toss to coat.

Nutmeg ground

1 Pinch

Olive oil

4 Tablespoon

Step 9 / 12

4

Preheat the oven at 200°C / 400°F

Step 10 / 12

4

Roast all the vegetables for around 35 minutes or until vegetables are soft, golden and cooked through.

Step 11 / 12

4

Remove the roasting tray and toss with dry powder dressing.

Step 12 / 12

4

Serve with Zaatar bread & Peas Hummus.

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ROASTED VEGETABLES RECIPE


Prep Time : 20 Min
Cooking Time : 30 Min
Resting Time : 50 Min