A warm summer afternoon lunch, and no body wanted to have a heavy curry dish, so I thought why not have roasted vegetables instead.
They are so juicy and try to use vegetables that are in season, fresh produce always tastes more flavorful.
The key to having well roasted vegetables, is begin with first baking them in oven, and later turn the option from bake to grill, for last few minutes.
My favorites, to bake are colorful bell peppers, onions, egg plant , asparagus. But you can definitely use other vegetables of your choice, just be sure to spread them out well on the baking tray, as if they are too close they wont bake well.
Ingredients:
4 to 5 small bell peppers
2 to 3 egg plant
1 medium red onion
1 bundle asparagus
salt to taste
black pepper
olive oil to drizzle on top of cut vegetables.
3 to 4 pieces peeled fresh garlic
1 to 2 Fresh sprigs of herbs
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| Cut out vegetables and lay them on a baking tray |
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| Drizzle olive oil, add salt, black pepper to asparagus |
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| Roast vegetables in the oven |
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| Take out and then grill the vegetables back in oven |
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| Roasted Vegetables |
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| Tandoori salmon |
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| Roasted vegetables and tandoori salmon |
Method:
1.Using a knife cut out vegetables, with 1 inch lengthwise or into cubes. Asparagus ends tend to be tough so you can trim them or peel them.
2. Lay them onto a baking tray, sprinkle salt and black pepper over them. Drizzle olive oil to coat the vegetables and garlic. Using a spoon stir vegetables slightly. Top with fresh herbs, like thyme, rosemary or one of your choice.( if you like herbs, or omit that step)
3. Bake initially, for about 20 minutes, till vegetables and garlic seemed cooked and little soft. Then grill for another few minutes. Serve hot with toasted bread sprinkled with olive oil. I served this dish with grilled tandoori salmon.
This is healthy way to eat vegetables and very easy to prepare too.
The recipe for preparing salmon is in my blog, please refer to that to prepare it.
