Roasted Veggies

This is an ideal dish for me when I'm in one of those lazy moods but still want to cook and not order takeout. This dish has endless options. You can use any vegetable of your choice. I only had some fingerling potatoes, sweet peppers and carrots so that's what I used. I love garlic and always have it at home, so added a good amount of garlic too.



What you need:

1. Medium sized Sweet Peppers - 5 nos
2. Fingerling potatoes - 8 nos
3. Carrot - 1 or 2
4. Garlic - a small bulb or 5-6 cloves
5. Parsley - a sprig or two finely shopped
6. Olive Oil
7. Salt & Pepper

How I made it:

• Chop the veggies into any shape you like. I cut them all in roughly the same size except the garlic.
• Cook the potatoes for about 3-4 minutes separately with some salt over the stove. Instead you can microwave it for a minute or two if that's what you would prefer. Or skip this step altogether.
• Mix the potatoes, chopped veggies, garlic, olive oil, salt and pepper. If you are not so health conscious, be generous with the oil.
• Take a roasting pan and cover it with foil. I have roasted without the foil too, but had some foil handy so used it. If you do not have a roasting pan, use any oven-safe flat pan.
• Dump the mixed veggies on to the pan, spread them a bit so that they are in a layer.
• Sprinkle some more salt & pepper on top if you feel like it.
• Pre heat the oven to 350 degrees F and roast for about 30 minutes. Check once in between and mix them again if required (The time varies depending on your oven and veggies, so keep checking at intervals).
• Take the veggies out of the oven. Toss with the chopped parsley and serve hot.

P.s. Any leftovers are good as a cold salad the next day. Add some grated cheese, give it a mix and enjoy.